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P\atnam*s HomemaKer Series 
By Olive Green 



L What to Have for Breakfast 
IL Everyday Luncheons 
HI, One Thousand Simple Soups 

To be followed by/ 

IV, How to Cook Fish 
V, How to Cook Meat and Poultry 
VL How to Cook Vegetables 



G. P. Putnam's Sons 

New York London 



ONE THOUSAND 

SIMPLE SOUPS 



BY 
OLIVE GREEN 






I 




G. P. PUTNAM'S SONS 

NEW YORK AND LONDON 

Zhc IRntcfterbocker press 

1907 



^^'^^ 



LIBRARY of CONGRESS 
Two Copies Received 

MAh 251907 

K Copyrigrht Entry 
CLASS A J^Xcf, H(f.' 



4 



A^^- 



<^ 



Copyright 1907 

BY 

G. P. PUTNAM'S SONS 



TTbc ftn(clterbpcl<er iprees, f^ew S?orIi 



*' // being grown as unfashionable for a book now 
to appear in publick without a preface as for a 
lady to appear at a ball without a hoop-petticoat, I 
shall conform to custom for fashion-sake and not 
through any necessity.'* 

THE COMPLETE HOUSEWIFE. 
{E. Smith, I7j6) 



CONTENTS 

SOUPS AND SOUP-MAKING ; OR, THE TECH 

NIQUE OF THE TUREEN 
TWENTY-FIVE SOUP-STOCKS 
FIFTEEN GARNISHES FOR SOUPS 
THE BAI,I,AD OF THE EMPTY I^ARDER AND 

THE SEVEN GUESTS 
Two HUNDRED BEEF SOUPS 
ONE HUNDRED AND TEN MUTTON SOUPS 
ONE HUNDRED VEAI. SOUPS 
ONE HUNDRED AND FIFTY CHICKEN SOUPS 
ONE HUNDRED FISH SOUPS 
FIFTY CHOWDERS .... 

FIFTY CREAM SOUPS .... 
ONE HUNDRED PUREES AND BISQUES 
FIFTY WINE AND FRUIT SOUPS 
FIFTY MISCEI.I,ANE0US SOUPS . 

BACK TAI,K <. 

ADDITIONAI, RECIPES .... 
INDEX 



9 
23 

28 
36 
lOI 

139 
171 
217 
249 
265 
276 

313 
326 

343 
344 
355 



SOUPS AND SOUP-MAKING; OR, 

THE TECHNIQUE OF THE 

TUREEN 

Soups are as difficult to classify as hash, 
being made of almost any substances which 
teeth, either human or store, are accustomed 
to act upon. The soup-kettle has been aptly 
termed "the kitchen waste-basket," receiving 
many a choice culinary manuscript which might 
otherwise go for naught. 

With an energetic and active soup-kettle, 
true household economy is possible. The fail- 
ure of yesterday may easily become the triumph 
of to-day, and experiments which a disdainful 
family sneered at, and refused to include, are 
often sent rejoicing down " the little red lane," 
when presented in the guise of soup. 

What keener pleasure may life hold for a 
housewife with a sense of humor than to see a 
family refuse sausages one day and gladly eat 
soup based upon those selfsame sausages the 
very next night? "Consistency," Emerson 
said, "is the hobgoblin of little minds," but 
one would hesitate, under such circumstances, 



2 ' One ^bousanD Simple Soups 

to demonstrate the inconsistency to a trusting 
family. Some jokes, of necessity, must be 
enjoyed alone, though most pleasures are 
doubled by sharing. 

Monday's disconsolate fried egg, Tuesday's 
tough and world-weary steak, Wednesday's sad 
lamb chop, Thursday's disappointing codfish 
ball, and Friday's stewed tomatoes, may all 
fulfil a designed destiny in Saturday's soup, to 
the inner satisfaction of the unsuspecting, and 
the secret amusement of the artist. 

For cookery, when all is said and done, is an 
art, as Dionysius has it : 

** Know on th3'self thy genius must depend ; 
All books of cookery, all help^ of art, 
All critic learning, all commenting notes 
Are vain, if void of genius thou wouldst 
cook." 

A famous artist once told an inquiring guest 
that he mixed his paints with brains. Likewise, 
good cooking requires intelligence, talent, and 
inspiration. It is impossible to compose a suc- 
cessful salad with one's mind far afield upon 
alien subjects. To be both cook and writerine 
demands that the mind drive a tandem rather 
than a span. This philosophy is derived from 
actual experience with a gas-range and a type- 
writer. 



Soups auD Soups/lftaliins 3 

A certain Chinese sage, known as Yuan Mei, 
has observed that " cookery is like matrimony 
— two things served together should match." 
But Chinese matrimony is not like ours, neither 
is Celestial cooking wholly heavenly, as any one 
who has spent the night sitting up with chop- 
suey and a hot-water bag will gladly testify. 

Our ideas are more in the way of compensa- 
tion. One does not go to the pantry with a 
strip of cold ham, trusting blindly to meet an 
egg face to face, but rather balances the alkali 
offish with the acid of lemon, the smoothness 
of oil with the tang of vinegar, the thin and 
watery substance with a thickening of flour or 
corn-starch. For matrimonial illustrations the 
reader is referred to Schopenhauer, as this is 
a cook-book. 

Further differences might be pointed out, as, 
for instance, Dr. Johnson's candid remark to 
the effect that " women can spin very well, but 
they cannot make a good book of cookery." 
This pleasant gentleman was married once to a 
lady who painted her face, and after her death 
he made two or three ineffectual passes at matri- 
mony, each charmer eluding him successfully 
in favor of a man with less intellect and more 
winning ways. 

Returning, for the nonce, from the altar to 
the tureen, soup is of ancient origin. When too 
ostensibly ancient it should be thrown away, 



4 One Zbou6sint> Simple Soups 

though many soups are better the second day, 
when one is more used to the flavor. Origin- 
all}', the word was **soppe," referring to the 
piece of bread which, before the Ladies' Home 
Journal was published, was put to soak in the 
soup. A fifteenth-century cook-book defines it 
thus: " Soupe— a sop or peece of bread in 
broth, also pottage or broth, wherein there is 
store of sops or sippets." 

The eating or drinking of soup is a fine test 
of table manners. To sip silently from a spoon, 
with apparent pleasure, a sizzling hot liquid 
which one does not like, is as fine a tribute to 
one's host as that paid by a foreign diplomat 
to a Washington lady, when he nobly ate the 
small green worm which was fain to share 
his salad. 

Yet there are so many soups that he wh(» 
likes none of them is indeed hard to please. 
When the flavor of a wild beast is uu pleasing, i 
tame one may be relished, and vice verse. 
Even the meek and lowly vegetarian need not 
sit hungry during the soup course, since there 
are many soups made wholly of fruits ar.d 
vegetables and cabbage, which it is impossible 
to classify under any known head except its 
own. 

One who will take the life of a cabbage need 
not hesitate at chicken or turkey, for cabbfge 
has life — triumphant, dominant, compelli.'ig, 



Soups anD Soups/lftakin^ 5 

penetrating life. Any one who lives in a flat may 
prove it by cooking a cabbage and listening in 
the court for remarks made by the other 
tenants. Anything lifeless could never be so 
forceful and powerful as cabbage even in its last 
moments. 

Sheridan has observed that " even an oyster 
may be crossed in love." This may be what 
worries cabbages. 

All of which is respectfully submitted by 

O. G. 



*My way is to begin with the beginning." 
Byron : Don Juan. 



TWBNTY-FIVK SOUP-STOCKS 



Six pounds of the shin of beef, one small 
slice of ham, two tablespoonfuls of butter, two 
large onions, sliced, six cloves, one turnip, 
sliced, three carrots, one head of celery, twelve 
pepper-corns, one blade of mace, a pinch each 
of savory, thyme, and sweet marjoram. 

Cut the meats into small bits, break the 
bones into small pieces, rub the butter on . 
the bottom of the soup-kettle, put in all 
the ingredients with one cupful of cold water, 
cover, and place over a very hot fire. Stir occa- 
sionally until well browned, then add four 
quarts of cold water, and simmer gently for six 
hours. It must not boil. When nearly cooked, 
add a tablespoon ful of salt. As the scum rises, 
remove it carefully. 

Strain the soup-stock through a fine hair sieve 
and set away to cool. When cool, remove the 
fat which has formed upon the top. This 
stock will keep almost indefinitely in a cool 
place. 

9 



lo One ^bousanO Simple Soups 

II 

Use a knuckle of veal weighing about six 
pounds. Cut the meat in small pieces and 
break the bones. Add three small slices of lean 
ham and the seasonings given in the recipe 
above. Proceed in the same manner. This 
stock is very light-colored, and is used for 
white soups. Trimmings of chicken or turkey 
may be used instead of the ham. 

Ill 

Use four pounds of the neck of beef. Cut 
the meat in small pieces, and break the bone. 
Add four quarts of cold water, and place over 
the fire to heat gradually. Simmer for two 
hours, skimming whenever necessary. Add one 
carrot, one turnip, and one large onion, leaving 
the vegetables whole. Add six whole cloves, a 
stalk of celery, a bay-leaf, and a small bunch of 
parsley. Simmer slowly for two or three hours 
after adding the vegetables. Strain through a 
hair sieve, or cheese-cloth, into an earthen 
bowl. Set away to cool, and when cooled, re- 
move the cake of fat which has formed upon 
the surface. 

IV 

Take three pounds of lean veal, cover with 
three quarts of cold water, and simmer slowly 



^wentgsstive Soup^Stocfts n 

for two hours and a half. Season with salt and 
pepper and simmer half an hour longer. 
Strain through cheese-cloth into an earthen 
bowl, and cool. 

V 

Use a shin of beef and a knuckle of veal. 
Cut the meat into small bits and break the 
bone. Brown in the soup-kettle a sliced onion, 
one tablespoonful of butter, and two table- 
spoonfuls of sugar. When browned, put in the 
meat, and one quart of cold water for every 
pound of meat and bone. Bring slowly to the 
boiling point, skim, and simmer for three hours. 
Add an onion, ten cloves, a bay-leaf, a sliced 
carrot, a pinch of celery seed, and half a dozen 
pepper-corns. Simmer an hour longer, strain, 
and set aside to cool. When cold, take the fat 
from the surface. 

VI 

Brown in a soup-kettle one large onion, 
sliced, one tablespoonful of butter, and two 
tablespoon fuls of sugar. Add a shin of beef 
cut into bits and broken, and the meat and 
bones of a cold roast or boiled fowl. The feet 
and trimmings may also be used. Add four or 
five quarts of cold water, simmer gently for four 
hours, season, and proceed according to direc- 
tions given above. 



12 ®ne ^bousan^ Simple Soups 

VII 

Four pounds of beef from the round, one 
shin-bone, one large onion sliced, six cloves, 
one teaspoonful of salt, four pepper-corns, and 
one quart of cold water for each pound of meat 
and bone. Cut the meat into large pieces, and 
crack the bone. Add the cold water, cover 
closely, and let stand an hour in a cool place. 
Heat gradually, and simmer for six hours, 
or until the meat has fallen from the bones. 
Strain and cool as usual. 

VIII 

Take two calves' feet and one quarter of a 
pound of lean veal. Add one quart of cold 
water for every pound of meat and bone, and 
simmer slowly until it is reduced half. Season 
with salt, mace, and nutmeg, strain and cool is 
usual. 

IX 

Cut a pound and a half of lean beef into 
small bits, cover with one quart of cold water, 
boil half an hour, season to taste, skim and 
strain. 



Put into a saucepan three cupfuls of water, a 
large onion, peeled and quartered, two cloves, 



^went^sfive Soup*Stocfts 13 

a bunch of parsley, a stalk of celer5^, or a pinch 
of celery seed, and a teaspoonful of gela- 
tine. Boil slowly until the onion is very thor- 
oughly cooked. Press through a fine sieve and 
add one heaping teaspoonful of beef extract. 
Stir until dissolved, boil up once, and the stock 
is ready for use. 

XI 

Put two pounds of lean beef into a soup- 
kettle with five pints of cold water and a table- 
spoonful of salt. Bring to the boil, then add half 
a cupful of cold water and simmer slowly. Add 
a small turnip, a carrot, three cloves, a stalk of 
celery or a pinch of celery seed, half a dozen 
pepper-corns, and a bruised clove of garlic. 
Simmer for six hours, add a tablespoonful of 
burned sugar, and strain and cool as usual. 

XII 

Break a shin of beef into small pieces, and 
add one quart of cold water for every pound of 
meat and bone. Bring slowly to the boiling 
point, skim thoroughly, and place where it will 
simmer but not boil. Chop together two 
onions, half a carrot, half a turnip, and two 
stalks of celery. Brown in four tablespoonfuls of 
butter. Add to the soup-stock. Add also six 
cloves, a stick of cinnamon, twelve pepper- 



14 ©ne tlbousanD Stmple Soups 

corns, two tablespoon fuls of salt, a bay-leaf, 
and a pinch each of thyme, savory, and sweet 
marjoram. Simmer for eight hours, strain and 
cool. Set over night in a cool place, skim off 
the fat, turn out the jelly, and scrape off the 
sediment. This jelly keeps well, and needs 
only to be heated to give a clear, well-flavored 
soup-stock. 

XIII 

Four pounds of beef bones well broken. One 
pound each of lean beef and veal, one onion, 
one carrot, one turnip, and a tablespoonful 
of celery seed. Season with salt and pepper, 
and simmer for six hours. Set away to cool 
and strain the following day. 

XIV 

Break a knuckle of veal into small bits, and 
cover with three quarts of cold water. Add a 
sliced onion, a bay-leaf and a teaspoonful of 
celery seed, or two stalks of celery cut into 
small bits. Bring slowly to the boil, simmer for 
six hours, season with salt and pepper, strain, 
and cool. 

XV 

Use the bones and trimming from roasts, 
steaks, chops, and poultry. Cut the meat into 
small bits and break the bones. Cover with 



cold water in the proportion of one quart to 
every pound of meat and bone, add onion, 
turnip, celery, or celery seed, and any bits of 
vegetables, either canned or fresh, which may 
be left over. Simmer slowly until reduced 
half, season to taste, and strain. This stock 
ma}' be made richer by the addition of a little 
beef extract. 

XVI 

Three pounds of meat and one pound of bones 
well broken, two quarts of cold water, two tea- 
spoonfuls of salt, a small bay-leaf, ten pepper- 
corns, four cloves, two teaspoonfuls of sweet 
herbs, and two tablespoon fuls each of finely 
minced onion, carrot, turnip, and celery. Bring 
to the boil, skim, simmer six hours, strain, and 
cool. 

XVII 

To make chicken stock, prepare as above, 
using chicken instead of meat. 

XVIII 

Use a neck of mutton, wash in cold water, and 
cut into small pieces. Add one quart of cold 
water for every pound of meat and bone, bring 
to the boiling point, and skim. Add an onion, a 
turnip, a stalk of celery, and a carrot, cut fine, 
a bay-leaf, and six pepper-corns. Simmer for 
three hours, strain, and season with salt and 
pepper. 



i6 ®nc ^bousanD Simple Soups 

XIX 

Use two and one half pounds of lean beef cut 
from the round. Cut the meat into dice and 
brown with a sliced onion in one tablespoon ful 
of butter. Add one pound of broken bones, 
three cloves, two quarts of cold water, and sim- 
mer four hours. Add one tablespoonful each of 
chopped carrot and turnip, and two tablespoon- 
fals of celery finely minced. Add a small 
bay-leaf, two sprigs of parsley, half a dozen 
pepper-corns, and simmer one hour. Strain, 
cool, and add a tablespoonful of sherry. 

XX 

One shin of beef, cut and well broken, one 
onion, one carrot, one turnip, two bay-leaves, 
two sprigs of parsley, one dozen cloves, a tea- 
spoonful of celery seed, and one tablespoonful 
of salt. Put the meat and bone into the soup- 
kettle with five quarts of cold water. Cover 
closely, let stand one hour, then place over a 
hot fire. Just before it reaches the boiling 
point, add one cupful of cold water and skim. 
Simmer for four hours, add the vegetables, and 
simmer one hour and a half longer. Strain 
through a fine sieve or cheese-cloth, and cool 
quickly. 

XXI 

One pound of lean beef from the round, and 



^wentgtffive Soup^Stocks 17 

one pound of lean beef minced fine. Four 
pounds of beef bones broken into small bits. 
Six quarts of cold water, two teaspoonfuls of 
kitchen bouquet, and salt and pepper to taste. 
Cover the meat and the bones with the water 
and let it stand an hour and a half. Simmer 
six hours and a half, take from the fire, add the 
seasoning, and let stand all night in a cold place. 
Remove the fat, and strain. 

XXII 

Slice a large onion into a deep granite- ware 
pan. Add a thick slice of turnip, cut fine, a 
large carrot, sliced, three stalks of celery, in- 
cluding the green tops, three dozen pepper- 
corns, six cloves, a stick of cinnamon, three 
bay-leaves, and sprigs of parsley, thyme, and 
summer savory. Cover with cold water, bring 
to the boiling point, and simmer slowly until 
the vegetables are cooked to pieces. 

Strain through coarse cheese-cloth, pressing 
hard, and measure the liquor. For each quart 
of liquor, use one heaping teaspoonful of beef 
extract. Dissolve the extract in a little of the 
liquor, add to the rest, boil up once, and cool. 

XXIII 

Use four pounds of lean beef, cut, preferably, 
from the top of the round. Cut fine, and cover 



i8 One Cbou6anD Simple 5oup^ 

•with three quarts of cold water. Bring to the 
boil slowly and simmer two hours. Add one 
onion finely chopped, a teaspoonful each of 
cloves and pepper-corns, and half a bay-leaf. 
Simmer two hours longer, strain, and cool. 

XXIV 

Take eight pounds of the rump of beef, and 
cut into small bits. Cover with five quarts of 
cold water, bring slowly to the boil, and skim. 
Add two carrots, two leeks, one onion, a bunch 
of parsley, one turnip, a bunch of celer\', a 
bruised clove of garlic, three cloves, twelve 
pepper-corns, one fourth of a cabbage, and a 
tablespoon ful of salt. Simmer for four hours, 
and strain through cheese-cloth. 

XXV 

Ten pornds of the shin of beef, a knuckle of 
veal, a teaspoonful of salt, two large onions, 
four cloves, two carrots, three leeks, one turnip, 
a stalk of celery, and a small bunch of parsley. 
Cover with six quarts of cold water, bring to 
the boil, skim, simmer for four hours, and 
strain. 

TO CLARIFY SOUP 

When soup-stock is desired especially cl^ar, 
put the quantity to be cleared into a granite- 



^wentgsflve SoupsStocftg rg 

ware pan, measure it, and allow the white and 
shell of one egg to each quart of stock. Beat 
the egg slightly, break the shell in small bits, 
and add to the stock. Place on the fire, and 
boil for two minutes, stirring constantly. Then 
simmer twenty minutes longer, remove the 
scum, and strain twice through cheese-cloth. 

Roughly speaking, soup-stock may be made 
of almost any old thing. A genius can go to a 
refrigerator in which are a few unpromising 
scraps of meat, a few tablespoonfuls of left- 
over vegetables, either fresh or canned, and with 
these apparently hopeless materials, a chicken 
foot, beef extract, gelatine, an onion, and a 
tomato, evolve a masterpiece which will make 
him — or her — famous throughout the neighbor- 
hood, if the neighborhood is not too large, 

Bverything except mutton fat and potato 
peelings and ice-cream may be made to yield 
up its last quota of nourishment in the soup- 
kettle; Even a fried egg, if it is egg and not 
chicken, has a place in the soup-kettle, and 
chicken is even more desirable if sufficiently 
advanced toward henhood. (We made this 
word ourselves.) 

It is said by some that cooking is a science, 
by others that it is an art. Possibly it is an art 
to which scientific principles may be applied, 
but, at any rate, a wise knowledge of food 



20 One ^boudanD Simple Soups 

materials and a daring fondness for experiment 
often result in culinary triumphs. 

The charm of life, and of cookery, is its un- 
certainty. The best recipe may be spoiled by 
careless interpretation ; a bad one may be 
made good by one who knows how. Anybody 
may compose a recipe ; it takes talent to cook. 
Likewise, anybody can write a book, but it 
takes a genius to sell it. 



** Stealing and giving odor." 

Twelfth Night. 



FIFTEEN GARNISHES FOR SOUPS 

CHBKSE BALLS 

Half a cupful of flour, half a cupful of milk, a 
tablespoonful each of butter and grated cheese, 
a pinch of salt and a dash of cayenne; mix in a 
double boiler, cook until thick and smooth, add 
one egg well beaten, cook a little longer, and 
set aside to cool. 

Form into balls the size of hickory nuts, drop 
into boiling soup, cook five minutes, and serve 
immediately. 

EGG BALLS 

Four hard-boiled eggs finely chopped, a tea- 
spoonful of chopped parsley, two tablespoonfuls 
of grated cheese, one cupful of dry bread- 
crumbs, a pinch of salt, and a dash of red pep- 
per. Bind with the yolks of two raw eggs, or 
with half a cupful of very thick cream sauce. 

Make into small balls, dip in eggs and 
crumbs, fry in deep fat, and add to clear soup 
just before serving. 

GERMAN SOUP BALLS 
Roll crackers into crumbs, mix with butter, 
23 



24 ©ne ^boueanD Simple Soups 

and make into firm balls the size of a marble. 
Drop into soup just before serving. 

EGG CUSTARD 

Beat three eggs thoroughly, and add half a 
cupful of beef stock. Butter a small pan and 
pour the mixture into it. Set the pan in 
another pan of warm water and place in a 
moderate oven for half an hour. 

Let cool in the pan, turn out, cut into small 
squares, and add to soup just before serving. 

ALMOND BALLS 

Pound a dozen blanched almonds to a fine 
powder. Beat two eggs light, season with salt 
and pepper, add the almond pulp, half a tea- 
spoonful of minced parsley, and three fourths 
of a cupful of flour, sifted with a teaspoonful 
of baking powder. 

Mix and roll into very small balls, or shape 
with a well-buttered spoon, and drop into boil- 
ing soup five minutes before serving. 

EGG BALLS— II 

Mash fine the yolks of five hard-boiled eggs. 
Add the yolk of one raw egg, a teaspoonful of 
flour, a dash of red pepper, and half a teaspoon- 
ful each of salt and minced parsley. Make into 
balls the size of a small marble, and boil in 



3f iftecn (3arnl5bes tor Soups 25 

clear water for a few minutes. Add to the soup 
just before serving. 

FISH BAIvLS 

Mince finely any cooked fish., mix with an 
equal quantity of bread-crumbs, season with 
salt, pepper, and minced onion. Allow one raw 
egg to each cupful of the mixture, and add a 
little flour if necessary to bind. Shape into 
small balls, and add to the boiling soup five 
minutes before serving. 

QUBNBLIvES 

Take bits of cooked meat of fowl, mince fine, 
season well, and bind together with a raw egg. 
Shape into small balls, dip in egg and crumbs, 
fry brown in deep fat, and add to the soup just 
before serving. 

MARROW BAIvLS 

Take a piece of marrow the size of an egg, 
mix with one cupful of crumbs, moistened with 
cold water, and add two raw eggs, unbeaten, to 
bind. Shape into small balls, add to boiling 
soup, and cook very gently. 

CROUTONS 

Trim the crusts from bread, and cut into half- 
inch dice. Toast in the oven, or fry in deep fat 



26 ©lie tIbou0anD Simple Soups 

aiid drain on brown paper. Add to soup and 
serve immediately. 

NOODLES 

Take one egg, a pinch of salt, and half the 
egg-shell full of water. Stir in all the flour it 
wnll take, roll as thin as possible, and spread 
out on a napkin to dry. Roll up like jelly cake, 
and cut in slices as thin as a wafer. Add to 
boiling soup fifteen or twenty minutes before 
serving. 

EGG BALLS— III 

Rub together one teaspoon ful of finely 
minced ham or tongue, the yolk of a hard- 
boiled egg, and a teaspoon ful of finely minced 
parsley; season with grated nutmeg and cay- 
enne. Add the yolk of a raw egg, shape into 
small balls, poach in boiling milk or water, and 
add to the hot soup. 

EGG BALLS— IV 

Rub the yolks of three hard-boiled eggs to a 
smooth pasLe. Season with salt, pepper, and 
minced parsley. Mix with the yolk of a raw 
egg, shape into very small balls, and cook in 
boiling water till they become hard. 

DUMPLINGS 
Sift together one teaspoonful of baking pow- 



fifteen (5arn(sbe5 tor Soups 27 

der, and one cupfiil of flour. Add a pinch of 
salt, and enough milk or water to make a 
smooth soft dough. Drop by small teaspoonfuls 
into the soup and cook gently until done. 

FORCB-MBAT BALLS 

One cupful of cooked veal or fowl, finely 
minced and mixed with an equal quantity of fine 
bread-crumbs. Add the yolks of four hard- 
boiled eggs, season with salt and pepper, moisten 
with a little milk, and add two unbeaten eggs. 
If the mixture does not hold together add a 
little flour. 

Shape into small balls the size of a nutmeg 
and add to the soup twenty minutes before 
serving. 

BGG DUMPLINGS 

Beat two eggs with one cupful of milk, add a 
pinch of salt, and enough flour to make a 
smooth, thick batter. Stir until free from 
lumps, and drop by teaspoonfuls into boiling 
soup. 



THK BALLAD OF THE EMPTY 

PANTRY AND THE SEVEN 

GUESTS. 

On Friday once, the thirteenth day, 

This woful thing befel, 
To which all ye should hearken close 

Who in the suburbs dwell ; 
*' God made the country, man the town " — 

The suburbs — who can tell ? 

The flannel-mouth who worked for us 

The rag too oft had chewed, 
And, having been by milkman bold 

Most desperately wooed, 
Had flown the coop and taken, too, 
Such clothing as seemed good. 

Within our kitchen, six by nine, 
There reigned but grim despair, 

And in my last kimono clad 
I paced and tore my hair, 

But fruitlessly, since in my head 
Was no idea to spare. 
28 



^be BallaD of tbe Bmpts Ipantr^ 29 

Upon the pantry shelves there stood 

An onion, working hard 
To scent the whole establishment 

From which it had been barred ; 
A mutton chop, a chicken bone, 

And half a cup of lard ; 

A roast beef remnant, flat and stale, 

Unprofitable as sin, 
A lettuce leaf, a celery stalk, 

A cold baked fish's fin, 
A soft tomato, leaning close 

Against its withered skin. 

Just half a dish of cold baked beans, 

And two world-weary eggs, 
Cooked with their eyes wide open, too, 

And two roast turkey legs, 
Were spread respectively upon 

The nail and sugar kegs. 

Then swift upon my mind there flashed 

The one use for that group 
Of sorry leavings from a feast 

That gave our youngest croup ; 
" Ah-ha : " I cried. "The world is mine ! 

To-day I make a soup ! " 

So swift I put the kettle on 
And dumped the lard within. 



30 ©ne (TbousanO Simple Soups 

And, while it sizzled, fried in it 

That onion versed in sin, 
That lettuce leaf, that celery stalk, 

Both cut so small and thin ; 

The mutton chop, the cold roast beef, 
The chicken bone and fish, 

The eggs, the soft tomato, too — 
Oh, this should be a dish 

As savory as hungry man 
Or epicure might wish ! 

When covered with cold water drawn 

From our artesian well 
And set to simmer slow and lon^:-; 

As all the cook-books tell. 
My heart received a sudden shock 

As some one rang the bell. 

Arranged right solemnly in rows 
Upou our porch there stood 

My Uncle Bill and Sister Ann, 
And Cousin Sophy Wood, 

My husband's mother, and three kids 
From Cousin Sophy's brood. 

*' We just ran out," said Sister Ann, 
*' To spend the day with you 

And give you a surprise, as here 
Surprises must be few " 



XLbc JBallaD of tbe Bmpt^ |pantri2 31 

At this point did the oldest kid 
Attack the other two. 

' * Dear Cousin Sophy, do you fear 
The whooping cough or mumps ? ' 

I queried in most dulcet tones 
Amid young Edgar's thumps ; 

**No, not at all — they are immune," 
She answered between jumps. 

When in my small and dusty house 

They all had sat them down, 
And one dear child had stuck his gum 

On Sister Ann's silk gown, 
I said I wished that I had known 

About their trip from town. 

My husband's mother piped up now 

And said it was ker way 
To be prepared for company 

On each and every day — 
She thought her son had married such 

And they had come to stay. 

*' Dear friends," I smiled, *' and relatives, 

I bid you welcome here, 
But welcome is the major part 

Of what you '11 get, I fear ; " 
At this the kids pricked up their ears 

And uncle sighed " O dear ! " 



32 One ^bousanD Simple Soups 

"There 's nothing in the house to eat " 

A kid began to whoop — 
Dear Uncle Bill looked very sad, 

His head began to droop — 
" But in two hours more," I said, 

**I think there will be soup." 

** I don't eat soup," cried Sister Ann, 

"A chop will do for me," 
"Or chicken," pleaded Uncle Bill, 

"Since birds and I agree " ; 
*' Or salad," hinted Sophy Wood, 

" No soup to-day for me ! '* 

"I want an onion," shrieked a child, 
"The green and tender kind " ; 

"I want cold meat," his brother yelled, 
"And some I 'm bound to find." 

"We should have brought our lunch," said 
Ma— 
I answered : " Never mind ! " 



" A bit of fish," said Uncle Bill, 
"An egg," suggested Ann, 

" Or one tomato, ripe and fine, 
Would please the inner man " ; 

"I'd not refuse," breathed Uncle Bill, 
" Some baked beans from a can." 



^be :fiSaUaD ot tbe :iEmptg ipantng 33 

*' There was a mutton chop," I said, 

" And some cold chicken, too, 
And stuflF for salad, and some fish, 

And a baked bean or two ; 
But, as it is, you came too late — 

They 're all now in the stew." 



For two long hours, while they sat 
And called my house absurd, 

I sat beside my kitchen range 
And oft that soup I stirred, 

The while my first and married name 
Quite frequently I heard. 



At last that ill-starred soup I strained 

Into a hot tureen ; 
I made a pot of tea for them 

And called them to convene. 
And while they sat about my board 

I tried to be serene. 



* It tastes like onion," cried a child, 
"Cold meat," his brother said; 

'It seems to me," said Uncle Bill, 
*' This fish has long been dead " ; 

' I 'm fond of chicken," mother sniffed, 
" But do not eat the head." 



34 ©ne Q:bou0anD Simple Soupa 

"You're wrong," said Cousin Sophy Wood, 
"There's salad strong in mine" ; 

"I 've got the thelery," lisped a kid, 
"And, thay, I think ith's fine." 

"This egg is stale," commented Ann — 
" Have you got any wine ? " 

" I 've found two beans upon my plate 
And one of them seems good " 

So spake my husband's mother (she 
Was never coarse nor rude). 

"I do not care," said Uncle Bill, 
" As long as it is food." 

So then they drained the soup tureen 

And Uncle stroked his vest ; 
Unto my weary soul there came 

A peace that seemed like rest. 
For each had found within his soup 

The thing he liked the best. 

A moral hangs by this sad tale 

Which he who runs may read ; 
The world is mixed and so is soup — 

Most strangely mixed indeed — 
But from the compound each may take 

Just what he seems to need. 

Note. — The above beautiful poem has been 



^be JBallaD of tbe Bmpt^ ipantrs 35 

translated by the author from the Japanese, 
especially for this work. It is from Book 
XXIII. of the Chronicles of Metu, a Japanese 
poet who died a tragic death on the 31st of 
November last. Observe the comforting and 
almost prophetic philosophy in the last 
canticle. 

O. G. 



TWO HUNDRED BEEF SOUPS 

BEEF TEA 

Take a pound and a half of the lean rump of 
the beef, remove every particle of fat, mince 
finely, put into a glass fruit-jar, cover tightly, 
and set on a trivet in a pan of cold water. The 
water should come two thirds of the way to the 
top of the jar. 

Place the pan over a slow fire, bring slowly 
to the boil, and boil for fifteen or twenty min- 
utes. Take out the fruit-can, drain off the 
liquor, and use as required. Season to taste. 

BEEF TELLY 

Prepare beef juice as above and add sufficient 
soaked and dissolved gelatine to make a jelly. 
Set away to harden, and serve very cold. 

BARLEY SOUP 

Cook one cupful of barley slowly until soft. 
Drain, and add to beef stock made according to 
any preferred method. Serve very hot. 
36 



(Two IbunDreD :Beet Soups 37 

CARROT SOUP 

Add one cupful of minced cooked carrots to 

six cupfuls of boiling beef stock. 

CORN SOUP 

Take one cupful of corn which has been 
boiled on the cob, or one cupful of canned corn, 
and press through a sieve. Add the pulp to 
six cupfuls of boiling beef stock. 

SAGO SOUP 

Add one cupful of cooked sago to six cupfuls 
of boiling beef stock. 

SPAGHETTI SOUP 

To six cupfuls of boiling beef-stock, add one 
cupful of cooked spaghetti, cut into half-inch 
pieces. Season with grated Parmesan cheese. 

MACARONI SOUP 

Prepare as Sbove, using cooked macaroni in- 
stead of spaghetti. 

. RICK SOUP 

Add one cupful of cooked rice to six cupfuls of 
boiling beef stock. Season with curry powder. 



38 Qnc ^bousanO Simple Soups 

TOMATO SOUP 

Rub tomatoes, either fresh or canned, through 
a sieve that will keep back the seeds. Add a 
cupful of pulp to six cupfuls of boiling beef 
stock, boil two minutes longer, and serve. 

PEA SOUP 

Use one cupful of cooked peas, either fresh 
or canned. Add to six cupfuls of boiling beef 
stock. The peas may be rubbed through a 
sieve if the pulp orlly is preferred. 

CEIvBRY SOUP 

One cupful of celery, cut fine, is cooked until 
tender, in six cupfuls or more of beef stock. 
The root, tops, and tough unsightly parts of 
celery may be used for this soup. 

RICE AND TOMATO SOUP 

One half cupful of cold boiled rice, and one 
half cupful of tomato pulp, added to six cupfuls 
of stock. 

ONION SOUP 

One cupful of minced onion boiled until 
tender. Drain, and add to six cupfuls of boil- 
ing stock. 



ITwo IbunOreO Meet Soups 39 

VERMICELLI SOUP 

One cupful of vermicelli broken into small 
bits. Cook slowly until tender in two quarts 
of beef stock. 

LENTIL SOUP 

Boil one cupful of lentils slowly until tender, 
in two quarts of stock. 

KIDNEY BEAN SOUP 

Add one cupful of kidney beans, or black 
beans, to six cupfuls of stock. The beans may 
be rubbed through a sieve, if desired. 

LIMA BEAN SOUP 

One cupful of cold cooked lima beans, added 
to six cupfuls of boiling beef stock. The beans 
may be rubbed through a sieve if desired. 

TURNIP SOUP 

One cupful of turnip, cut very fine, and boiled 
until tender in two quarts of stock. 

BEET SOUP 

Add one cupful of cooked beets, cut fine, to 
six cupfuls of stock, 



40 One CbousanD Simple Soups 

SPLIT PEA SOUP 

Soak one cupful of split peas over night. 
Boil until tender, and drain. Add a sliced 
onion, a carrot, cut very fine, and half of a tur- 
nip, sliced. Brown the vegetables in a little 
butter. Cover with beef stock, boil up once, 
rub through a sieve, and reheat. A ham bone 
or a little piece of salt pork or bacon may be 
cooked with the soup. 

TAPIOCA SOUP 

Soak half a cupful of tapioca over night, boil 
until tender in the water in which it was soaked, 
and reheat in two quarts of boiling beef stock. 

THICK BEEF SOUP 

Measure the stock, and allow the yolk of one 
egg to each pint. Beat the egg thoroughly, 
mix with a little cold stock, and add to the 
boiling stock. Stir constantly until thick and 
serve at once. 

CORN AND TOMATO SOUP 

And one cupful each of the pulp of cooked 
corn and tomatoes, either fresh or canned, to 
two quarts of boiling beef stock. The cooked 
vegetables should be rubbed through a fine 
sieve. This soup may be thickened by mixing 



^wo IbunDrcD JBeet Soups 41 

a tablespoonful of flour with a little cold stock 
or water, and adding it to the boiling soup. 

SPANISH SOUP 

Chop four large onions and fry brown in a 
little butter. Add a tablespoonful of sugar, and 
when browned add two quarts of beef stock, 
a tablespoonful of minced parsley, and boil for 
ten minutes. Place thin fingers of toast in a 
tureen, season with salt and pepper, pour the 
soup over them, and serve. 

VBAIv SOUP 

Put a knuckle of veal into three quarts of 
cold water, with a teaspoonful of salt, and a 
tablespoonful of uncooked rice. Simmer gently 
for four hours, take from the fire, and strain 
through a colander. Beat the yolk of one egg 
with a cupful of milk, add a teaspoonful of 
butter, and strain the hot soup upon it, stirring 
constantly. Pour into the tureen and serve 
immediately. 

JULIBNNB SOUP 

Cut into thin, match-like strips carrots, tur- 
nips, and celery, having half a cupful of each. 
Cover with boiling water, season with salt and 
pepper, and cook until soft. Add to two quarts 
of boiling beef stock. 



42 ©ne HbousanD Simple Soupa 

MOCK TURTLE SOUP 

Clean a calfs head thoroughly, take out the 
eyes, split the head, aud put into a pot with 
enough boiling water to cover. Boil for half an 
hour, skimming meanwhile. Take out the 
head and remove the bones. Peel the tongue, 
cut up all the rest in pieces about half an inch 
square, strain the liquor, and return it to the 
pot with the meat, adding more water, if neces- 
sary. Chop fine one large onion and a head of 
celery and add to the soup. Season with black 
pepper, salt, ground cloves, and cinnamon to 
taste. Boil gently for two hours. Just before 
serving, add half a lemon, sliced, and a glass of 
sherry. 

RICE AND CELERY SOUP 

Cut a stalk of celery into small bits, mix with 
a small minced onion, half a cupful of uncooked 
rice, well- washed, and a tablespoonful of salt. 
Simmer for two hours in two quarts of beef 
stock, add two cupfuls of milk, strain, and 
serve. 

CREOLE SOUP 

Half a can of tomatoes, three tablespoon fuls 
of rice, one half can of okra, and a red pepper, 
added to two quarts of beef stock. Simmer 
until the rice is cooked. Blend together two 
tablespoonfuls of butter and two tablespooafuls 



^wo IbunDreD 3Beet Soups 43 

of flour, mix with a little cold stock, pour into 
the soup, and stir until it thickens. Season 
with salt and serve at once. 

BBBF SOUP WITH VEGETABLES 

Put a shin of beef into four quarts of water. 
When heated through, add a tablespoonful of 
salt, and when it boils skim very careful!)-. 
Add a pod of red pepper, and simmer for three 
hours, adding boiling water as needed. Add 
one cupful of shredded cabbage, two cupfuls of 
raw potatoes, cut into dice, a carrot cut very 
fine, a head of celery, chopped, three large 
onions, chopped, three tomatoes, sliced, one 
turnip, cut into dice, and one cupful of corn, 
either fresh or canned. Cook an hour longer, 
and serve. 

SUCCOTASH SOUP 

Three pounds of lean beef, two cupfuls of 
shelled lima beans, four cupfuls of corn cut 
from the cobs, four cupfuls of boiling milk, 
one teaspoonful of salt, and a saltspoonful of 
pepper. Chop the beef very fine. Cover with 
cold water, and boil with the corn-cobs for one 
hour. Strain, add the beans, boil forty-five 
minutes, then add the corn, and boil thirty 
minutes longer. Ad i the boiling milk and the 
seasoning and serve. 



44 One ^bousanD Simple Soups 

BEEF AND CEIvERY SOUP 

Two quarts of beef stock, two bunches ot 
celery, two onions, a small bunch of parsley, 
four cloves, and six pepper-corns. Boil one 
hour, strain, season with salt, and add two 
cupfuls of cream. 

BEEF AND TAPIOCA SOUP 

Prepare as above, using one cupful of soaked 
tapioca in place of celery. 

BEEF AND ASPARAGUS SOUP 

Prepare according to directions given for 
beef and celery soup, using asparagus in place 
of the celery. 

BEEF AND SAGO SOUP 

Take two and one half pounds of lean beef, 
mince finely, and cover with three quarts of 
cold water. Simmer for two hours, strain, and 
reheat. Have ready one quarter of a pound of 
sago, which has been soaked in enough warm 
water to cover. Stir into the stock and cook 
half an hour longer. Beat the yolks of four 
eggs, with two cupfuls of milk, add to the hot 
soup, stir constantly until it thickens, season 
with salt and pepper, and serve. 



Cwo Ibun^reD Beet Soups 45 

MOCK TURTlvE SOUP— II 

Boil a calf's head and feet until the meat sep- 
arates from the bones. Remove the bones, and 
cut the meat into dice. Return to the soup- 
kettle and simmer for two hours. Add the 
chopped brains, six sliced onions, a table- 
spoonful of minced parsley, and salt, pepper, 
mace, and cloves to season. Make German soup 
balls according to directions given in the chap- 
ter on Garnishes for soups, and force-meatballs 
of the veal. Put the balls into the tureen, pour 
the hot soup over it, and serve with thin slices 
of lemon. 

EGG SOUP 

Stir a teaspoonful of beef extract into one 
quart of boiling water, add a chopped onion, a 
pinch of celery seed, half a teaspoonful of salt, 
and a dash of pepper. Boil five minutes, strain 
through a, fine sieve or piece of cheese-cloth, 
and pour while hot on the well-beaten yolks of 
two eggs. Add one half cupful of cold boiled 
rice or barley and serve very hot. 

JUIvIENNE SOUP— II 

Cut carrots, turnips, celery, and green string 
beans into thin match-like strips, having half a 
cupful of each. Cook each kind separately, in 
boiling salted water. When tender, drain and 
add to three quarts of boiling beef stock. 



46 ®ne ^bousaiiD Simple Soups 

CLEAR BEEF SOUP 

Three pounds of lean beef, two pounds of the 
round of veal. Cut into small bits and fry brown 
in a kettle with a sliced onion in two table- 
spoonfuls of butter. Cook until dark brown, 
stirring constantly. Add two quarts of cold 
water, and simmer for three hours. Add one 
carrot, four cloves, two bay-leaves, one stalk of 
celery, and simmer one hour longer. Strain 
through a colander, and return to the kettle. 
Beat the whites of two eggs with half a cupful 
of cold water until well mixed. Add to the 
soup, boil three minutes, and strain through 
two thicknesses of cheese-cloth. 

CARROT SOUP— II 

Cover the bones of any cold roast meat with 
two quarts of cold water. Add one onion sliced 
and fried in butter, a potato, a turnip, and six 
medium-sized carrots, all peeled and sliced. 
Simmer until the vegetables are tender, strain 
through a sieve, remove the bones, and press 
the vegetables through. Add enough water to 
make three pints. Put a tablespoon ful of 
butter in a sauce pan, and when melted, stir in 
a tablespoonful of flour. Add the strained 
broth, season with salt and pepper, and add one 
cupful of cream. 



{Two IbunDrcD JSeet Soups 47 

MUSHROOM SOUP 

Cut into dice ore and one half cupfuls of 
fresh mushrooms. Stew until tender in a cupful 
of beef stock. To this add a quart of stock. 
Thicken with a tablespoonful of flour rubbed 
smooth with a tablespoonful of butter. Season 
with salt, pepper, and minced parsley. 

GRBBN CORN SOUP 

Boil slowly, in four quarts of water, a soup 
bone either of beef or veal. Season with salt, 
skim carefully, and simmer for an hour. Add 
the corn scraped from twelve ears, pepper to 
taste, and a small bunch of parsley. When the 
corn is tender, take out the bone, and the 
larger pieces of meat and gristle, and press 
through a sieve. Thicken with a tablespoonful 
of flour made smooth in a cupful of milk and 
add a tablespoonful of butter. 

CORN AND TOMATO SOUP 

Prepare according to directions given above, 
using one cupful each of tomatoes and corn, 
either fresh or canned. 

VICTORIA SOUP 

Put into a kettle with four quarts of beef stock, 
one half cupful of dry beans, and a large ripe 
tomato, or one cupful of canned tomatoes. 



48 ©ne ZTbousanD Simple Soups 

Simmer for two hours, then strain through a 
colander and return to the soup-kettle. Add a 
carrot and three potatoes cut into dice, a sliced 
onion, a tablespoonful of salt, and ateaspoonful 
of powdered sweet herbs. Boil for fifteen min- 
utes, then beat an egg into a cupful of flour 
and drop by teaspoonfuls into the soup. Boil 
ten minutes longer, then serve. 

PURINE SOUBISE 

Peel and slice four onions, and fry until 
brown and tender in butter. Add six cupfuls 
of beef stock, season with salt and pepper, and 
add four slices of stale bread. Cover, cook for 
an hour, and rub through a colander. 

If the soup is too thick, it may be thinned 
with hot milk. 

GERMAN CARROT SOUP 

Peel and slice six carrots, and fry brown in 
bacon fat, with a minced onion. Cover and 
cook slowly until soft. Add six cupfuls of hot 
beef stock, season with salt and pepper, and boil 
for fifteen minutes. Strain through a fine sieve, 
and serve with croutons. 

FRENCH BEEF SOUP 
Use a large knuckle bone of veal, and four 



^wo IbunDreD JSeet Soups 49 

pounds of lean beef. Cover with cold water, 
bring slowly to the boil, and skim carefully. 
Add one bay-leaf, twelve pepper-corns, one can 
of tomatoes, half a dozen cloves, two leeks, and 
one large onion which has been sliced and fried 
in butter. Simmer for four hours, season with 
salt and pepper, and add sufficient burned sugar 
to color. Bring to the boil again, then strain, 
and serve. 

BROWN ONION SOUP 

Peel two dozen very small onions, and fry 
brown in butter, adding two teaspoonfuls of 
sugar. When brown, add four cupfuls of beef 
stock, bring to the boil, and serve very hot. 
This soup may be thickened if desired. 

GKRMAN PANCAKE SOUP 

Fry small pancakes, making them very thin, 
and drain on brown paper. Cut into fancy 
shapes, and add to well-seasoned beef stock. 
Bring to the boil again, and serve. 

SAGO SOUP— II 

Wash six ounces of sago, and sprinkle it into 
two quarts of well-seasoned b^ef stock. Simmer 
until the sago is transparent. Season with salt, 
pepper, lemon-juice, and sherry. This soup 
may be thickened if desired with the yolks of 



50 One CbousanD Simple Soupe 

two eggs beaten smooth with a little milk or 
cream. 

GREEK SOUP 

Boil half a cupful of rice and two sprigs of 
mint for twenty minutes in four cupfuls of beef 
stock. Add two cupfuls more of cold stock, 
which has been beaten thoroughly with three 
eggs. Stir constantly, and return to the fire. 
Cook until it thickens, season wath salt, pepper, 
and lemon-juice. Add a teaspoonful of butter, 
the juice of a lemon, and two chicken livers 
minced very fine. 



ITALIAN TOMATO SOUP 

One can of tomatoes, six cupfuls of beef 
stock, a small bunch of parsley, a sprig of 
thyme, salt, pepper, twelve pepper-corns, a bay- 
leaf, two onions, three cloves, and four bruised 
cloves of garlic. Cook together until the mate- 
rial is reduced to a pulp, adding hot water if 
necessary. Press through a colander, and re- 
turn to the fire. Add one tablespoonful of 
butter, one tablespoonful of sugar, and one 
cupful of cold boiled rice. Bring to the boil 
again, and serve very hot with dice of fried 
or toasted bread. 



tTwo IbunDreD :©eef Soups 51 

VEIyVET SOUP 

Cook one half cupful of tapioca in six cupfuls 
of well-seasoned beef stock. Beat the yolks of 
three fresh eggs in the soup tureen and pour 
carefully over the boiling soup. Stir until 
smooth and creamy, and season with salt, pep- 
per, and grated nutmeg. 

AUSTRIAN CARROT SOUP 

Put into a soup-pot two cupfuls of grated 
carrot, four cupfuls of beef stock, a small onion, 
cut fine, and salt and pepper to season. Sim- 
mer for one hour. Put into a saucepan one 
tablespoonful of butter, and when it froths, 
add one tablespoonful of flour. Add one 
cupful of liquid from the soup-pot, stir until 
thick, and add the thickened mixture to the 
soup. Boil for ten minutes, strain through a 
fine sieve, add one cupful of milk or cream, boil 
up once, and serve. This soup may be thick- 
ened with the yolks of two eggs if desired. 

GREEK MACARONI SOUP 

Use three quarts of well-seasoned beef stock. 
Bring to the boil, and thicken with half a cup- 
ful of corn-starch, rubbed smooth with a little 
cold stock. Season with salt and pepper, add 
two cupfuls of stewed and strained tomato, and 
two cupfuls of cooked macaroni cut into small 



52 Owe ^boudand Simple Soups 

bits. Reheat, and serve very hot with 
croutons. 

QUICK BOUIIvLON 

One pound of fresh beef, and one slice of 
fat pork cut fine. Put into a saucepan, with 
one cupful of cold water, one carrot, and one 
onion finely minced. Cook for fifteen minutes, 
then add two cupfuls of boiling water. Boil 
for an hour, then press through a fine sieve. 
Season with salt, pepper, and celery salt. 

QUICK JULIENNE SOUP 

Cut fine carrots, turnips, onions, and celery, 
having a pint altogether. Fry brown in but- 
ter, add sufficient boiling water to make the 
desired quantity of soup, and simmer until the 
vegetables are soft. Add enough beef extract 
to color and flavor, reheat, and serve. 

ARROWROOT SOUP 

Rub four teaspoonfuls of arrowroot to a 
smooth paste with a little cold beef stock. Stir 
into six cupfuls of boiling stock, and cook for 
twenty minutes, stirring constantly. 

FARINA SOUP 

Sprinkle two ounces of farina into six cup- 
fuls of boiling stock. Stir constantly, and cook 
for twenty-five minutes. 



^wo l)unDreD :fiSeet Soups 53 

POTAGE FRAN^AISE. 

Parboil in salted boiling water one turnip, one 
carrot, and one stick of celery cut fine. When 
tender, drain, add to six cupfuls of hot beef 
stock, and simmer until very tender. Toast 
eight small pieces of bread and put into a 
saucepan, with enough strong beef stock to 
cover. Simmer gently, until the toasts have 
absorbed the stock, and have partially dried. 
Put the toasts into a tureen, pour the soup over 
very carefully, and serve at once. 

LETTUCE SOUP 

One large head of lettuce, a heaping tea- 
spoonful of butter, thirty drops of tarragon 
vinegar, half a cupful of cream, one teaspoon- 
ful of flour, pepper and salt to season, a tea- 
spoonful of sugar, one egg, and six cupfuls of 
beef stock. Chop the lettuce fine, and stew it 
with the butter, sugar, and vinegar, stirring 
constantly. 

Add the flour, pepper, salt, and beat in 
the egg. Pour on the stock, bring to the boil, 
add the cream, and pour over toasted dice of 
bread in the tureen. 

POTAGE A LA RUSSE 
One large onion, and one small cabbage cut 



54 ©ne ^bouganD Simple Soups 

into shreds, and a tablesp^oonful of powdered 
sweet herbs. Fr}' brown in butter, stirring 
constantly. Add six cnpfuls of beef stock, 
and one tablespoon ful of flour, rubbed smooth 
with a little cold water. Cook slowly until the 
vegetables are tender. Make force-meat balls 
of two ounces of beef chopped very fine, two 
ounces of minced suet, one egg, and salt and 
pepper to season. Fry brown in butter, drain, 
put into the tureen, add the hot soup, and the 
juice of half a lemon, and serve. 

SPANISH TOMATO SOUP 

One can of tomatoes, four cupfuls of beef 
stock, and half a cupful of well-washed rice. 
Season with salt, pepper, powdered thyme, and 
sugar. Boil for an hour and a half, strain 
through a fine sieve, and serve with croutons. 

SPANISH TOMATO SOUP WITH MACA- 
RONI 

Prepare according to directions given above, 
and add two cupfuls of cooked macaroni cut 
into small bits. 

SPANISH TOMATO SOUP WITH NOODLES 

Prepare according to directions given above, 
and just before serving add two cupfuls of 
cooked noodles. 



^wo IbunDrcO JBeef Soups 55 

GERMAN PBA SOUP 

Boil four cupfuls of fresh green peas in salted 
water, with a bunch of celery and two small 
onions. Drain, rub through a coarse sieve, sea- 
son with salt and pepper, and add to four cup- 
fuls of boiling beef stock. 

RUSSIAN ONION SOUP 

Boil six onions until tender in salted water. 
Drain and dry on a cloth. Fry brown in a little 
butter. Add six cupfuls of boiling beef stock, 
and two tablespoonfuls of flour rubbed smooth 
in three cupfuls of cream, salt and pepper to 
season, a grating of nutmeg, and a teaspoonful 
of butter. Bring to the boil, strain through a 
fine sieve, reheat, and serve. 

pure:b of potatoes 

Use four cupfuls of sliced raw potatoes, a 
large onion sliced, three stalks of celery cut 
fine, three tablespoonfuls of butter, and salt 
and pepper to season. Cook in four cupfuls of 
beef stock until the potatoes are done. Press 
through a colander, add two cupfuls of cream, 
a teaspoonful of butter, and a tablespoonful of 
minced parlsey, reheat, and serve. 



56 ©ne tTbousaiiD Simple Soupg 

PUREE OF PEAvS A LA LONDON 

Boil four cupfuls of peas until tender in salted 
■water, with an onion, a small bunch of parsley, 
and two sprigs of mint. Rub through a colan- 
der, and return to the fire, adding one cupful of 
strong stock, salt and pepper to season, and a 
teaspoonful of sugar. 

Boil two minutes, thicken wnth butter and 
flour, according to directions previously given, 
and serve with dice of fried or toasted bread. 

SAVORY RICE SOUP 

Add one cupful of cold boiled rice to four 
cupfuls of beef stock. Simmer until the rice is 
very soft, then rub through a fine sieve, and re- 
turn to the fire. Season to taste, and thicken 
with the yolks of two eggs, beaten smooth with 
half a cupful of cream. 

BREAD AND TOMATO SOUP 

Cook together for an hour four cupfuls of 
beef stock and one can of tomatoes. Strain 
through a sieve and return to the fire. Add a 
teaspoonful of sugar, one tablespoonful each of 
butter and flour, a teaspoonful of grated onion, 
a teaspoonful of kitchen bouquet, half a cupful 
of cold boiled rice, and pepper and salt to taste. 
Reheat and serve with croutons. 



^wo IbunDreD JBcef Soups 57 

ENGLISH PUREE OF CARROTS 

Slice thin six 3'oung carrots. Fry browu in 
butter, seasoning with sugar and salt. Add 
suflBcient strong beef stock to make the desired 
quantity of soup, simmer until tender, strain 
through a fine sieve, reheat, and serve with 
croutons. This soup may be thickened if 
desired. 

SUCCOTASH SOUP— n 

Boil a can of succotash for twenty minutes in 
six cupfuls of beef stock. Add half a cupful of 
stewed tomato, or a tablespoon ful of tomato 
catsup, season with salt and pepper, bring to 
the boil, and serve. 



ENGLISH SPINACH SOUP 

Cook half a peck of spinach, rub through a 
fine sieve, add six cupfuls of strong beef stock, 
season with salt, pepper, sugar, and mace, 
thicken with butter and flour, bring to the boil, 
and serve immediately. 

ENGLISH CELERY SOUP 

Prepare according to directions given above, 
using a large head of celery instead of the 
spinach. 



58 One tCbousanD Simple Soups 

ENGIvISH CAULIFLOWER SOUP 

Prepare according to directions given above, 
using a large cauliflower instead of the spinach. 

ENGLISH LETTUCE SOUP 

Prepare according to directions given above, 
using three large heads of lettuce instead of the 
spinach. Season with lemon-juice or sherry. 

LETTUCE SOUP— II 

Chop fine one large head of lettuce, and fry 
in butter, with half a teaspoonful of sugar, and 
half a teaspoonful of tarragon vinegar. Add 
two tablespoon fuls of flour, a pinch of salt, a 
dash of pepper, and five cupfuls of beef stock. 
Simmer until the lettuce is tender, and thicken 
with the yolks of two eggs, beaten smooth with 
half a cupful of cream. Do not allow the soup 
to boil after adding the eggs. 

BOSTON SUMMER SOUP 

Cook together one cupful of peas, and one 
cupful of tomatoes. Rub through a sieve, and 
add to four cupfuls of beef stock. Thicken with 
twotablespoonfuls of corn-starch rubbed smooth 
in a little cold stock. Simmer fifteen minutes, 
add two tablespoonfuls of butter and three 
tablespoonfuls of cooked peas. Season with 
salt and pepper, reheat, and serve. 



^wo IbundreD JBcct Soups 59 

SWEDISH TOMATO SOUP 

Cook four cupfuls of beef stock with one can 
<>f tomatoes. Strain, return to the fire, thicken 
with a teaspoonfnl of corn-starch blended with 
a little cold water, bring to the boil, and season 
with salt, Worcesterhire sauce, and mushroom 
catsup. 

BOUILLON— II 

Burn one tablespoonful of sugar in a kettle. 
Add four pounds of lean beef, ground fine, and 
six cupfuls of cold water. Bring to the boil, 
and simmer, covered, for three hours. Add two 
bay-leaves, half a teaspoon ful of celery seed, 
one tablespoonful each of chopped onion and 
carrot, two cloves, a blade of mace, and a grat- 
ing of nutmeg. Simmer for forty-five minutes 
and strain. Beat slightly the whites of two 
eggs, and add the crushed shells. Mix with 
the soup, boil five minutes, and strain through 
two thicknesses of cheese-cloth. Season with 
salt, red pepper, and kitchen bouquet, and cool 
quickly. When cold, remove the fat from the 
surface. 

PHILADKLPHIA SUMMER SOUP 

Chop fine one carrot and one turnip. Cook 
in boiling water with one cupful of beans, and 
one cupful of canned tomato. Add one cupful 



6o One ^bousanO Stmplc Soups 

of green peas when the other vegetables are 
nearly done. Add four cupfuls of beef stock, 
and half a cupful of cold boiled rice, season 
with salt and pepper, re-heat, and serve. 

CLEAR BEEF SOUP 

Slice an onion and fry brown in butter. Add 
two pounds of finely-chopped lean raw beef, 
four cupfuls of cold water, four pepper-corns, 
two cloves, and a blade of mace. Simmer three 
hours, strain, return to the fire, add the white 
and crushed shell of an egg, and boil for five 
minutes. Strain through a cloth, season with 
salt, and serve. 

WREXHAM SOUP 

One pound of lean beef chopped fine. Peel 
and slice one large carrot, one large turnip, six 
small onions, a stalk of celery, and two cupfuls 
of tomatoes. Tie up in a muslin cloth a small 
bunch of parsley, six cloves, six pepper-corns, 
and a sprig of thyme. 

Put all these ingredients into a bean-pot, with 
a tablespoonful of salt, a teaspoonful of sugar, 
and a pinch of pepper. Cover with five pints of 
cold water, and bake very slowly for five hours. 
Take out the bag of spices, and serve from the 
bean-pot, with croutons. 



tTwo IbunDreD Beet Soups 6i 

pur6e of vegetables 

Peel two potatoes and one onion, and cut into 
dice. Fry the onion brown in butter, then add 
the potatoes, two tablespoon fuls of rice, well 
washed, one carrot sliced, and four cupfuls of 
beef stock. Simmer until the vegetables are 
done. Strain through a fine sieve, return to the 
fire, and thicken with two tablespoon fuls of corn- 
starch, rubbed smooth in two cupfuls of milk. 
Season with salt and pepper, reheat, and serve 
with croutons. 

ARGENTINE SOUP 

Soak one cupful of split peas for two hours in 
cold water. Drain, and boil for four hours with 
two bay-leaves, and twelve seeds of dried red 
pepper. Add four cupfuls of beef stock, and 
two cupfuls of canned tomatoes. Boil the soup 
down to three quarts, strain through a colander, 
and season with salt. 

ECONOMICAL SOUP 

Put a soup-bone on the fire in two quarts of 
cold water and simmer for three hours. Half 
an hour before serving, add half a cupfal of rice 
which has been soaked in cold water until soft, 
three tablespoonfuls of oatmeal, a teaspoonful 
of salt, and a quarter of a teaspoonful of pepper. 



62 Qnc ^bousan^ Simple Soups 

SPRING VEGETABLE SOUP 

Put into a saucepan with two cupfuls of water, 
two beads of lettuce cut fine, one onion, one 
cupful of peas, either fresh or canned, a table- 
spoonful of minced parsley, and two table- 
spoonfuls of butter. Season with salt and 
pepper. "When the vegetables are done, drain, 
and add four cupfuls of beef stock. Cool the 
liquor in which the vegetables were boiled, and 
beat the yolks of three eggs into it. Mix with 
the hot soup just before serving, but do not 
allow it to boil. 

BEAN SOUP 

Boil a small soup-bone in two quarts of water, 
until the meat falls from the bone. Take out 
the bone, add a cupful of white beans, which 
have been soaked for two hours, and boil for an 
hour and an half. Add three potatoes, half a 
turnip, and a parsnip, all cut fine. Boil half an 
hour longer, season with salt and pepper, and 
just before serving sprinkle in a few dry bread- 
crumbs. 

KENIL WORTH SOUP 

Cook half a peck of fresh spinach in as little 
water as possible and press through a sieve. 
Add to it three cupfuls of beef stock, season 
with salt and pepper, and reheat. Take cold 



XLxco IbunDreD JBeef Soups 63 

boiled rice, mix with raw egg to bind, and 
shape into small balls. Dip in egg and crumbs 
and fry in deep fat. Add the rice balls to the 
soup just before serving. 

JELLIED BOUILLON 

Cut into small pieces a pound of soup-meat, 
add water enough to cover, and simmer slowly 
until the meat is cooked to pulp. Skim as nec- 
essary, and two hours before removing from the 
stove add a teaspoonful of powdered sweet 
herbs, and a little salt. Strain, and set into the 
refrigerator. When it has jellied, remove the 
cake of fat from the top, break the jelly into 
small bits with a spoon, and serve in cups. 

BAKED VEGETABLE SOUP 

Put into a deep pan two pounds of lean beef 
finely minced. Add one tablespoonful of salt, 
one teaspoonful of pepper, four onions, two 
parsnips, four carrots, two turnips, six potatoes, 
and six tomatoes, the vegetables being cut into 
small bits. Add six cupfuls of cold water, cover 
tightly, and bake two hours in a moderate oven. 
If the soup is too thick, add hot stock to make 
the desired quantit3\ 

LEVIGNE SOUP 

Cut two carrots and a small onion into bits, 



64 ©ne CbousanD Simple Soups 

and cook until tender in salted water. When 
done, drain, and add to six cupfuls of boiling 
beef stock free from grease. Season the soup 
with salt and pepper. Beat together the yolks 
of four eggs and half a cupful of cream. Re- 
move from the fire, stir in the eggs, and serve. 

FRENCH RICE SOUP 

To four cupfuls of beef stock, add one cupful 
of rice, a largfe slice of onion, and a sprig each 
of parsley and celery. Boil for half an hour, 
and press through a sieve. Add a cupful and 
a half of boiling milk, season with salt and 
pepper, and just before serving, add two table- 
spoonfuls of butter, or half a cupful of cream. 

QUICK BEEF SOUP 

Chop very fine two pounds of lean beef, one 
carrot, one onion and one turnip. Cover with 
two quarts of cold water, add one clove, a table- 
spoonful of tomato catsup, salt and pepper to 
taste, and a few drops of kitchen bouquet. 
Simmer for an hour and a half, and strain 
through a sieve. 

BREAD SOUP 

Grate three dry rolls and beat two eggs over 
them. Pour slowly into six cupfuls of boiling 
beef stock, stirring constantly. Season with 
salt, pepper, and grated nutmeg. 



Cwo DunDreD JBeef Soups ^5 • 

CURRY SOUP 

Put four pounds of lean beef in a kettle, and 
pour over it six cupfuls of cold water. Cover, 
and let stand one hour. Bring to the boil, and 
simmer for two hours. Chop together two 
onions, two potatoes, one carrot, and one head 
of lettuce. Add to the soup, cook slowly for an 
hour, then strain. Return to the kettle, and 
add two tablespoonfuls of rice, salt and pepper 
to taste, and a scant tablespoonful of curry pow- 
der. Cook one hour longer, and serve very 
hot. 

ITALIAN ONION SOUP WITH CHBESK 

Slice four large onions very thin, fry brown in 
butter, and add to four cupfuls of beef stock. 
Put into an earthen pot and arrange slices of 
toast on top, liberally sprinkled with grated 
Parmesan cheese. Serve from the dish with one 
slice of toast for each person. 

ITALIAN TURNIP SOUP 

Fry brown in butter, with one tablespoonful of 
sugar, six cupfuls of diced turnips. Add two 
heaping tablespoonfuls of flour, two cupfuls of 
tomatoes, a ba5^-leaf, and a sprig each of parsley 
and thyme. Simmer for an hour, press through 
a sieve, and return to the fire. Add sufficient 



66 Qnc ZlbousanD Simple Soups 

beef stock to make the desired quantity of soup. 
Season with salt, pepper, and grated cheese. 

SWISS POTATO SOUP 

Slice cold boiled potatoes and fry in butter. 
Add salt, pepper, parsley, a blade of mace, a 
bay-leaf, and half a cupful of chopped ham. 
Cover with four cupfuls of beef stock, and sim- 
mer for an hour. Add a teaspoon ful of sugar, a 
teaspoonful of butter, a teaspooiiful of flour, 
and the yolks of two eggs, beaten smooth with 
a little cold stock. Strain through a fine sieve. 

BAVARIAN LENTIIv SOUP 

Soak over night two cupfuls of lentils, drain, 
and add two cupfuls of water, and four cupfuls 
of beef stock. Add, also, a small bunch of 
parsley, two leeks, a stalk of celery, two table- 
spoonfuls of chopped ham, an onion, and a car- 
rot. Cook slowly for four hours, rub through a 
sieve, season with lemon-juice, salt and pepper, 
and thicken with butter and flour, according to 
directions previously given. 

SOUTHERN VEGETABLE SOUP 

Put into a soup-kettle one small carrot, one 
turnip, and one potato, cut into small bits. Boil 
one hour, then add the corn cut from one large 
ear, one cupful of peas, one cupful of beans, one 



^wo IbunDceD Meet Soups 67 

tomato, and one tablespoon ful of rice. Boil un- 
til tender, adding more water if necessary. Add 
two quarts of boiling beef stock, season with 
salt and pepper, reheat, and serve. 

DRY BEAN SOUP 

Soak over night two cupfuls of dry beans. In 
the morning drain, cover with boiling water, 
add half a pound of ham chopped fine, and 
boil slowly for two hours. Add four cupfuls of 
beef-stock, press through a sieve, season with 
salt and pepper, reheat, and serve. 

BLACK BEAN SOUP 

Soak two cupfuls of black beans in cold 
water over night. In the morning, drain, and 
cover with fresh boiling water. Boil until ten- 
der, add four cupfuls of beef stock, and two 
cupfuls of boiling water. Strain through a fine 
sieve, return to the fire, and bring to the boil. 
Season with salt, pepper, and a glass of sherry. 
Cut into slices one lemon, and two hard-boiled 
eggs. Put into a tureen, pour the hot soup over 
it, and serve. 

CRECY SOUP 

Wash and scrape carrots and shave from the 
cores enough to make two cupfuls. Cook with 



68 ©lie ^bou0an& Simple Soups 

a small onion in boiling salted water, until very 
tender. Rub the carrot and onion through a 
very fine sieve, add to four cupfuls of beef stock, 
and reheat. Season with salt, pepper, and 
sugar, and serve with croutons. 

SOUP OF MIXED VEGETABLES 

One cupful each of chopped onion, carrot, 
celer}', and tomatoes; one half cupful each of 
chopped turnip, parsnip, and cabbage. Fry the 
onions and carrot in a little butter, then add 
four cupfuls of boiling water and four cupfuls of 
beef stock. Simmer until the vegetables are 
tender. Season with salt, pepper, sugar, and 
minced parsley. 

TOMATO SOUP— II 

Cook in butter, for five minutes, three table- 
spoonfuls each of chopped onion, carrot, celery 
and raw ham. Add one-third of a cupful of 
flour, six pepper-corns, one bay-leaf, three 
cloves, and a sprig of thyme. Add one can of 
tomatoes, cover, and cook slowly for one hour. 
Rub through a strainer, add four cupfuls of 
beef stock, season with salt and pepper, reheat, 
and serve. 

TOMATO SOUP— III 

Boil three pounds of beef for two hours in 



Zvcfo IbunDreD :fl5cef Soups 69 

four quarts of water. Add one can of tomatoes, 
and a large onion sliced. Cook together slowly 
for an hour, season to taste, strain, and serve. 

OKRA SOUP 

Boil together for half an hour two quarts of 
beef stock, one quart of tomatoes, and one quart 
of okra. Season with salt and pepper, and 
thicken with one tablespoonful of flour, rubbed 
smooth, in a little cold stock. 

SOUP WITH CRUMBLED EGGS 

Mix one teaspoonful of flour with four table- 
spoonfuls of beef stock, and one well-beaten 
egg. Put on the fire three cupfuls of beef stock, 
and when it boils, stir in the mixture. Boil for 
five minutes, and serve with croutons. 

CONSOMME WITH CLARET 

Boil two cupfuls of beef stock with a small bit 
of cinnamon for five minutes. Add two cupfuls 
of claret, two cupfuls of hot water, and one 
tablespoonful of sugar. Remove the cinnamon, 
and add one cupful of the soup to the yolks of 
three well-beaten eggs. Cook until the mix- 
ture coats the spoon. Take from the fire, add 
the mixture to the soup, and fold in the egg 



70 One ^boueanD Simple Soups 

whites stifly beaten. This soup may be served 
cold. 

CONSOMME WITH PEAS AND CUCUM- 
BERS 

Slice two cucumbers and boil until tender in 
water. Drain, and add to six cupfuls of con- 
somm^ with half a cupful of cooked green 
peas, seasoned with salt, pepper, and sugar. 

NEAPOLITAN CONSOMME 

Reheat six cupfuls of beef stock. Add one 
third of a cupful of cooked spaghetti cut into 
small bits, one third of a cupful of boiled ham 
diced, and one third of a cupful of fried mush- 
rooms cut into small bits. Bring to the boil, 
and serve. 

consomme: a L'INDIEN 

Cut a cupful of cold fried egg plant into dice, 
and add to six cupfuls of beef stock, with one 
tablespoonful of cold boiled rice. Season with 
salt, pepper, and curry powder. Reheat and 
serve with croutons. 

TOMATO SOUP— IV 
Into four cupfuls of beef stock, put three cup- 



tlwo IbunDreO Meet Soups 71 

fuls of stewed tomato, a stalk of celery, one car- 
rot, and one onion chopped fine, four cloves, 
four pepper-corns, and one teaspoonful of salt. 
Simmer for an hour, press through a sieve, add 
a small pinch of soda, and tv^^o teaspoonfuls of 
sugar. Thicken with butter and flour according 
to directions previously given, and serve very 
hot with croutons. 

ITALIAN CAULIFLOWER SOUP 

Fry half an onion in a little butter. When 
brown add a tablespoonful of minced raw ham, 
and two stalks of celery cut fine. Add four 
cupfuls of beef-stock, and simmer slowly for 
half an hour. Cook a large head of cauliflower 
in salted water, drain, rub through a sieve, and 
add to the soup. Add also four cupfuls more of 
beef stock. Bring to a boil, thicken with but- 
ter and flour, or with the yolks of eggs, accord- 
ing to directions previously given, and serve 
very hot. 

QUICK BEEF SOUP— II 

Cook together in two quarts of water for half 
an hour, half an onion, three stalks of celery, 
and a sliced carrot. Season with salt, pepper, 
and mace. Strain, and add to the water two 
tablespoonfuls of extract of beef. Stir until 
dissolved, reheat, and serve. 



72 ©lie trbousanO Simple Soups 

PORTUGUESE SOUP 

Put six cupfuls of beef stock on to reheat. 
Beat two eggs thoroughly with one cupful of 
milk and two tablespoonfuls of corn-starch rub- 
bed smooth with a little cold milk. When the 
stock boils, take it from the fire, and add the 
thickening, stirring constantly. Serve with 
Parmesan cheese. 

VENETIAN SOUP 

One cupful each of carrots, turnips, onions, 
leeks, and celery, cut fine and fried until brown 
in butter. When brown, add enough soup-stock 
to cover, and boil until the mixture is a thick 
paste. Then add enough boiling beef stock to 
make the desired quantity of soup, boil up once, 
and serve. Small bits of spaghetti or macaroni 
are sometimes added to this soup. 

BEEF SOUP WITH NOODLES 

Use two cupfuls of mixed vegetables, carrots, 
onions, and celery. Use also a small cabbage, 
shredded very fine. Fry brown in butter, and 
when the vegetables are cooked, add six cupfuls 
of beef stock and cook half an hour. Add to 
this soup noodles made according to the recipe 
given in the chapter on Garnishes for Soups, 
shaping the paste into small balls if preferred. 



^\vo Ibun^reD JScet Soups 73 

BEEF SOUP WITH BRUSSEI^S SPROUTS 

Boil a cupful of Brussels sprouts in salted 
water until tender, drain, and add to six cup- 
fuls of boiling beef stock. 

CUCUMBER SOUP 

Peel and cut cucumbers into dice, cook thirty 
minutes in boiling salted water, drain, and add 
to boiling beef stock. Use one cupful of the 
cooked cucumber to each six cupfuls of stock. 

ASPARAGUS SOUP 

Prepare according to directions given above, 
using one cupful of cooked asparagus tips, and 
six cupfuls of beef stock. 

MUSHROOM SOUP— II 

Fry in butter two cupfuls of finely cut mush- 
rooms. Add six cupfuls of beef stock, simmer 
twenty minutes, add one tablespoonful of 
sherry, and a grating of nutmeg. Boil up once 
and serve very hot. 

COLBERT SOUP 

Poach fresh eggs carefully in boiling beef 
stock, allowing one egg for each person. Re- 



74 ®ne ^bousanO Simple Soups 

heat sufficient beef stock to make the desired 
quantity of soup, season to taste, and put a 
poached egg in each plate of soup. 

SPRING SOUP 

Cut a carrot and a small turnip into dice or 
shreds. Cook until tender in salted water, half 
a cupful each of asparagus tips and green peas. 
Drain, add to six cupfuls of hot beef stock, 
simmer fifteen minutes, season to taste, and 
serve. 

DUTCH SOUP 

Cook together a carrot and an onion in boil- 
ing salted water. Rub through a fine sieve, 
season with salt and pepper, and add a tea- 
spoonful of sugar. Add to five cupfuls of boil- 
ing beef stock, reheat, and serve. 

SPRING SOUP— II 

Two carrots, one turnip, two onions, one 
bunch of celery, one cauliflower, one head of 
lettuce, half a cupful of green peas, and two 
cupfuls of asparagus tips. Cut all the vegeta- 
bles fine, put into a kettle and cook fifteen 
minutes in boiling salted water. Drain in a 
colander, add to eight cupfuls of hot beef stock, 
simmer twenty minutes, and serve. 



^wo IbunDreD JBeef Soups 75 

ENGLISH RICE SOUP 

Cook half a cupful of well-washed rice with 
three sprigs of spearmint in four cupfuls of 
beef stock. When the rice is done, take out the 
mint and add two cupfuls more of stock. Beat 
three eggs thoroughly with a little cold stock, 
and pour gradually into the hot soup, stirring 
constantly. Season with butter, pepper, salt, 
and the juice of a half a lemon. Stir thorough- 
ly, bring to the boil, then serve. 

ENGIvISH PEA SOUP 

Boil in salted water four cupfuls of green peas, 
a sprig of mint, three sprigs of parsley, and a 
small onion. When the vegetables are done, 
rub through a coarse sieve, and return to the 
fire. Add enough beef stock to make the de- 
sired quantity of soup, season with salt, pepper, 
and sugar, and boil five minutes. Thicken 
with a tablespoonful of butter blended with a 
tablespoonful of flour and mixed with a little 
cold stock. Bring to the boil, and serve at once 
with dice of fried or toasted bread. 

PUREE OF KIDNEY BEANS 

Soak over night two cupfuls of red kidney 
beans. Drain, and cook slowly until very soft 
in enough beef stock to cover. Rub through a 



76 One ^boueanD Simple Soups 

course sieve. Add one half cupful of salt pork, 
cut iuto dice and fried until brown and crisp, 
two onions, one carrot and a tablespoonful of 
powdered sweet herbs. Add four cupfuls of 
beef stock, and simmer for an hour. Strain, add 
two tablespoonfuls of sherry or claret, reheat, 
and serve. 

PUREE OF CARROTS 

Fry brown in butter one cupful of carrots cut 
into dice. Add enough beef stock to cover, and 
simmer until soft. Rub through a sieve, and 
return to the fire. Add six cupfuls of stock, 
bring to the boil, and thicken with the yo^ks 
of two eggs, beaten with two tablespoonfuls of 



PUREE OF TOMATOES AND MACARONI 

Cook together for an hour one can of toma- 
toes, a sprig of parsley, a teaspoon ful of celery 
seed, a teaspoonful of sugar, a blade of mace, a 
bay-leaf, and a small onion chopped fine. Rub 
through a coarse sieve, add two cupfuls of beef 
stock, season with salt and pepper, and thicken 
with one tablespoonful each of bulter and flour, 
rubbed together and blended with a little cold 
stock. Bring to the boil and add one cupful of 
cooked macaroni, cut into small bits. 



Z\>(fO Ibun&rcD Beet Soups 77 

PUREE OF PEAS AND TOMATOES 

Two cupfuls of tomatoes and two cupfuls of 
peas, either fresh or canned. Cook together in 
a saucepan with a small onion, sliced, a tea- 
spoonful of sugar and teaspoonful of salt. Cover 
with boiling water and cook until tender. Rub 
through a coarse sieve, return to the fire and 
add two cupfuls of beef stock. Thicken with 
one tablespoonful each of butter and flour, 
rubbed smooth and blended with a little cold 
stock. Bring to the boil, stirring constantly, 
and when thick, season with pepper and serve. 

SPANISH ONION SOUP 

Chop fine five onions and fry brown in but- 
ter, adding a teaspoonful of sugar. When 
brown, pour over eight cupfuls of hot beef 
stock. Add a bay-leaf, half a dozen pepper- 
corns, and a tablespoonful of minced parsley. 
Simmer fifteen minutes, strain, and serve with 
dice of fried or toasted bread. 

SPLIT PEA SOUP 

Soak ever night four cupfuls of split peas in 
cold water to cover, adding a small pinch of 
soda. Drain, and add to eight cupfuls of beef 
stock. Add a head of celery, a sliced carrot, a 



78 ©ne tTbousaiiD Simple Soups 

lar<;e onion cut fine, and season with pepper, 
salt, and curry powder. Cook slowly, covered, 
until soft, skimming as necessary. Strain 
through a coarse sieve into a tureen, rubbing 
the pulp through the sieve. Serve with dice 
of fried or toasted bread. 

WHITE BEAN SOUP 

Prepare as above, using dried white beans 
instead of vsplit peas. 

PUREE OF SPINACH 

Cook until tender half a peck of well-washed 
spinach in boiling salted water sufficient to 
cover. Rub through a coarse sieve, add two 
cupfuls of beef stock, and reheat. Season with 
salt, pepper, sugar, and mace. Thicken with a 
tablespoon ful of butter, rubbed smooth with 
a tablespoonful of flour and blended with a 
little cold stock. 

PURE^E OF CELERY 

Prepare according to directions given above, 
using a large head of celery instead of the 
spinach. 

PUREE OF CAULIFLOWER 
Prepare according to directions given above, 



^wo IbunOrcD Beef Soups 79 

using a large head of cauliflower instead of the 
spinach. 

ENGLISH TOMATO SOUP 

Add one can of tomatoes to four cupfuls of 
beef stock, and simmer together for an hour, 
with a small onion cut fine. Rub through a 
sieve, reheat, season with salt, pepper, and 
sugar, and thicken with a tablespoonful of but- 
ter, rubbed smooth with a tablespoonful of 
flour, and blended with a little cold stock. 
When thick, add three tablespoonfuls of cold 
boiled rice, reheat, and serve with croutons. 

PURE:E of carrots— II 

Cut fine ten young carrots. Cook until brown 
in a saucepan in two tablespoonfuls of butter, 
adding a teaspoonful each of sugar and salt. 
Cook slowly until the carrots are done, add 
three cupfuls of stock, simmer half an hour, 
strain through a fine sieve, reheat, and serve. 

ENGLISH RICE SOUP— II 

Cook half a cupful of well-washed rice for 
ten minutes in boiling salted water. Drain, 
add the rice to four cupfuls of beef stock, and 
simmer until the rice is done. Rub through a 
fine sieve, and return to the fire. Beat the 



8o Qwc ^bousaiiD Simple Soups 

yolks of two eggs with half a cupful of cream, 
and add to the hot soup, stirring constantly. 
Season to taste, and serve. 

PUREE OF PARSNIPS 

Fry brown in butter one quart of tender pars- 
nips cut into dice. Cover with beef stock, 
cook slowly until tender, press through a sieve, 
and return to the lire. Add enough beef stock 
to make the desired quantity of soup, and 
thicken with butter and flour according to 
directions previously given. Reheat, season to 
taste, and serve. 

BRETON SOUP 

Peel, slice, and parboil a pound of onions. 
Drain, and put into a saucepan, with two table- 
spoonfuls of butter. Fry brown, add two table- 
spoonfuls of flour, mix well, and add six 
cupfuls of beef stock. Stir constantly until 
thick, season with salt and pepper, press 
through a fine sieve, return to the fire, reheat, 
and serve with dice of fried or toasted bread. 

PEASANT SOUP 

Fry brown in butter one cupful each of sliced 
onions and celery. Add six cupfuls of beef 
stock, and one cupful of raw potatoes cut into 



^wo IbunDreD 3Bcct Soups Si 

dice. Boil until the potatoes are done. Cover 
the bottom of the soup tureen with fingers of 
toasted bread, sprinkle with a tablespoonful of 
minced parsley, pour the boiling soup over, 
and serve. 

SOUP X LA FAUBONNE 

Peel one dozen very small white onions. Fry- 
brown in butter, cover with beef stock, and cook 
until tender. Cut fine and fry in butter a hand- 
ful of lettuce. Add four cupfuls of stock, the 
onions, and one can of peas, which have been 
rubbed through a fine sieve. Boil two minutes, 
skim, and serve. 

SOUP A LA NIVBRNAISB 

Fry brown in butter one half cupful each of 
carrots and turnips cut into dice. Cover with 
beef stock, simmer until the vegetables are done, 
then add enough stock to make the desired 
quantity of soup. Just before serving, add to 
the soup half a cupful of cooked Brussels sprouts 
or asparagus tips, and a few small soup-balls 
made of chicken force-meat. 

SOUP A LA PAYSANNK 

Peel and slice two carrots, two turnips, one 
onion, and a quarter of a cabbage. Fry light 
6 



82 One CbouaanO Simple Soup5 

brown in butter, drain the butter off, add six 
cupfuls of beef stock, and boil one hour. Add a 
small handful of finely cut lettuce, boil two 
minutes longer, and serve very hot, with fingers 
of toasted bread. 

SOUP X LA SOLFERINO 

Cook separately one cupful each of green peas 
and diced new potatoes. Add a small handful 
of string beans, cut into shreds, and three ta- 
blespoonfuls of celery cut very fine. Cover with 
sufficient beef stock to make the desired quan- 
tity of soup, and simmer slowly until the 
vegetables are done. Cover the bottom of the 
tureen with dice of fried or toasted bread, pour 
the hot soup over, and serve. 

SOUP AU PAIN 

Cut half a pound of French bread into thin 
strips, toast or fry, and pour over it six or eight 
cupfuls of well-seasoned beef stock which has 
been reheated. 

SOUP A LA BRUNOISE 

Cook brown in butter, with a teaspoon ful of 
sugar, carrots, turnips, celery, onions, and a 
few sprigs of parsley, having two cupfuls of veg- 



ZvQO f)unDrcD :fl5eet Soups 83 

etables altogether. Add eight cupfuls of beef 
stock, simmer for an hour, skim, add one cup- 
ful of cooked green peas and a small handful of 
finely cut lettuce. Boil two minutes longer and 
serve. 

SOUP X LA BRUNOISB WITH CRUSTS 

Prepare three quarts of soup according to di- 
rections given above. Cut two French rolls into 
small thin slices, toast in the oven, put into a 
tureen, pour the boiling soup over it, and serve. 

SOUP A LA BRUNOISB WITH LENTILS 

Cook one cupful of broken spaghetti or maca- 
roni for twenty minutes in four cupfuls of beef 
stock. Add two quarts of soup a la Brunoise 
made according to directions given above, re- 
heat, and serve. 

SOUP A LA BRUNOISE WITH LENTILS— II 

Cook until tender in beef stock two cupfuls of 
lentils, which have been soaked over night. 
Mix with two quarts of soup a la Brunoise made 
according to directions given above, reheat, and 
serve. 



84 One ^bousanO Simple Soups 

SOUP A LA BRUNOISE WITH RICE 

Prepare three quarts of soup k la Brunoise 
according to directions given above, add two 
cupfuls of rice, cooked until tender, in suflScient 
beef stock to cover, reheat, skim, and serve. 

SOUP A LA BRUNOISE WITH VERMI- 
CELLI 

Prepare three quarts of soup a la Brunoise ac- 
cording to directions given above. Parboil 
four ounces of vermicelli for five minutes in 
salted water, cool, drain, and add to the soup. 
Boil five minutes, skim, and serve. 

CABBAGE SOUP A LA ROUENNAISE 

Shred fine two small cabbages and fry brown 
in plenty of butter, stirring constantly. Drain 
off the butter, add three quarts of beef stock, 
cover, and cook slowly for an hour and a half. 
Cover the bottom of the tureen with thin slices 
of toasted bread, pour the hot soup over, and 
serve. 

CABBAGE SOUP WITH RICE 

Select a small, hard cabbage, remove the core, 
and shred fine. Cut into dice half a pound of 
salt pork, and fry until brown and crisp. Add 



^wo IbunOreD JSccf Soups 85 

two teaspoonfuls of butter and a large onion 
chopped j5ne. When the butter is hot, add the 
shredded cabbage and fry slightly. Add three 
quarts of beef stock, and two quarts of water, 
boil for half an hour, add one cupful of well- 
washed rice, season with salt and pepper, cook 
until the rice is done, skim, reheat, and serve. 

CABBAGE AND POTATO SOUP 

Core and shred two small green cabbages. 
Fry brown in a little butter. Add three quarts 
of beef stock, and one quart of water, cover 
and cook for one hour. Peel six large potatoes, 
cut them into dice, add to the soup and cook 
until the potatoes are done. Cut two small 
French rolls in thin slices, toast in the oven, put 
into a soup tureen, pour the hot soup over, and 
serve. 

CONSOMME A LA DESLIGNAC 

Beat together the yolks of eight eggs and one 
cupful of well-seasoned beef stock. Season with 
salt, pepper, and nutmeg, strain through a nap- 
kin, pour into a small, well-buttered pan, and 
steam until a knife thrust into it comes out 
clean. Cool, turn out, and cut into small 
squares. Add carefully to three quarts of hot, 
well-seasoned beef stock. Add also two cup- 
ftils of cooked green peas, and serve. 



86 One ^bousanD Simple Soupg 

CONSOMME A L' ORLEANS 

Add to three quarts of hot well-seasoned beef 
stock twocupfuls of cooked green peas, and one 
cupful of chicken force-meat balls. Bring to 
the boil, skim, and serve. 

CONSOMME A LA D'ORSAY 

Poach carefully in boiling beef stock the 
yolks only of a dozen fresh eggs. Add enough 
well-seasoned beef stock to make the desired 
quantity of soup, reheat, and serve. 

IMPERIAL CONSOMME 

Cut carrots into fancy shapes with a French 
vegetable cutter, and cook a cupful in boiling 
salted water until tender. Have ready also one 
cupful of cooked asparagus tips. Drain, and 
add to three quarts of well-seasoned beef stock, 
reheat, and serve. 

CONSOMMfe A LA RIVOLI 

Beat four eggs with four tablespoonfuls of 
grated Parmesan cheese. Add enough sifted 
flour to make a smooth, thick batter, season 
with salt, pepper, and grated nutmeg. Have 
ready three quarts of boiling beef stock. Drop 



ZTwo 1bunt>re& :fi8eef Soups 87 

the mixture into the hot liquid by small tea- 
spoonfuls, and cook slowly until the balls are 
done. Serve very hot and pass grated Par- 
mesan cheese separately upon a plate. 

CONSOMME A LA XAVIKR 

Mix four ounces of melted butter and four 
ounces of grated Parmesan cheese with one cup- 
ful of milk and one cupful of flour. Season with 
salt, pepper, and nutmeg, and cook until it 
begins to thicken, stirring constantly. Remove 
from the fire, and add three unbeaten eggs, one 
at a time. Drop by small teaspoonfuls into 
three quarts of boiling beef stock. When done, 
add a tablespoonful of grated Parmesan cheese 
and serve very hot. 

CONSOMM^ WITH LETTUCE 

Cvit two large heads of lettuce into shreds, 
and boil until tender in six cupfuls of well- 
seasoned beef stock. Rub through a fine sieve, 
return to the fire, and thicken with butter and 
flour according to directions previously given. 
Serve with dice of fried or toasted bread. 

FLEMISH SOUP 

One carrot and one turnip cut into dice, two 
large onions, and two heads of celery cut fine. 



88 Qnc CbousanD Simple Soups 

Parboil, drain, and cook in three quarts of well- 
seasoned beef stock, until done. Cook sepa- 
rately two cupfuls of Brussels sprouts, drain, 
and add to the soup, with one cupful each of 
French peas and beans. Season with salt, 
pepper, and a teaspoonful of sugar, boil five 
minutes longer, and serve with dice of fried or 
toasted bread. 

SOUP X LA CLERMONT 

Take the upper crust of a small French loaf, 
cut in small pieces, remove the crumbs, and 
put into a bowl with two cupfuls of well- 
seasoned beef stock. Set into a moderate oven 
for half an hour. Slice four large onions, fry 
brown in butter, drain, and boil for twenty 
minutes in sufficient beef stock to cover. Add 
the onions and the bread to two quarts of boil- 
ing beef stock, pour into a soup tureen and 
serve with grated Parmesan cheese on a sepa- 
rate plate. 

SOUP A LA FRBNEUSE 

Fry brown in butter with a little sugar three 
cupfuls of diced turnips. Drain, add a quart of 
well-seasoned beef stock, and cook slowly until 
soft. Take the upper crust of a loaf of French 
bread, cut in small pieces, put into a deep 



q:wo IbunDreD Seef Soups 89 

chiua baking dish, with two cupfuls of well- 
seasoned beef stock, and bake half an hour in a 
moderate oven. Pour the turnips over the 
bread, and add enough boiling well-seasoned 
beef stock to make the desired quantity of 
soup. 

SOUP A L' ITALIENNB 

Remove the soft part of the upper crust 
from a loaf of French bread, cut the crust in 
pieces, put into a baking dish with two cupfuls 
of well-seasoned beef stock, and simmer un- 
covered in a moderate oven for half an hour. 
Drain the fat off, add a quart of boiling beef 
stock, and two quarts of Julienne soup, made 
according to directions previously given. 

MACARONI SOUP A LA VIIvLAGBOlSE 

Pare, wash, and cut into shreds the white 
part of two bunches of leeks, fry light brown in 
bntter, add three quarts of well-seasoned beef 
stock, and boil forty minutes, skimming as nec- 
essary. Cook forty minutes, then add half a 
pound of broken macaroni and boil twenty 
minutes longer. Skim, ponr into the soup tu- 
reen, and serve with grated Parmesan cheese. 

ONION SOUP WITH CHKBSE 
Slice four large white onions, and fry browu 



go ©lie ^bouaauD Simple Soups 

in a little butter, adding two tablespoon fuls of 
flour. Add two quarts of beef stock and one 
quart of water, season with salt and pepper, and 
boil for ten minutes. Toast thin slices of French 
bread in the oven. Butter a soup tureen and 
put a layer of bread in the bottom. Sprinkle 
with grated Parmesan cheese, and repeat until 
three layers of bread and cheese have been used. 
Pour the boiling soup over, let stand a moment, 
covered, and serve. 

ONION SOUP WITH EGGS 

Slice and parboil four large white onions. 
Drain and put into a stew-pan with two table- 
spoonfuls of butter. Fry brown, adding two 
tablespoon fuls of flour. Add three pints of water 
and three pints of well-seasoned beef stock. 
Season with salt and pepper, and boil five min- 
utes, stirring constantly. 

Beat the yolks of six eggs wnth three table- 
spoonfuls of milk and two tablespoon fuls of 
melted butter. Add to the hot soup, but do not 
allow it to boil. Put thin slices of French bread 
into a soup tureen, pour the hot soup over it, 
and serve. 

PUREE A LA LIVONIENNE 

Cut in slices and put into a stew-pan carrots, 
turnips, leeks, white onions, celery, and sprigs 



ZTwo 1bunDre& Beef Soups 91 

of parsley, having a pint of vegetables alto- 
gether. Fry light brown in butter, add three 
cupfuls of well-washed rice, three quarts of well- 
seasoned beef stock and a quart of water. 

Cover, boil for an hour, rub through a fine 
sieve, and return to the fire. Beat the yolks of 
four eggs with two cupfuls of cream or milk, 
and add to the soup. Stir until it thickens, 
season with salt, pepper, sugar, and butter, and 
serve with dice of toasted bread. 

SOUP A IvA PIEMONTAISB 

Chop a large onion, put into a stew-pan with 
two tablespoon fuls of butter, and fry to a light 
brown. Stir constantly, and add a quart of 
beef stock and two cupfuls of rice. Simmer for 
twenty minutes, then add a half cupful of but- 
ter and four ounces of grated Parmesan cheese. 
Cook slowly for ten minutes. Add two quarts 
of boiling beef stock, and serve very hot. Pass 
grated Parmesan cheese on a plate separately. 

SOUP A I,A PICARDE 

Cut the white part of six large leeks in shreds, 
put into a stew-pan with three tablespoonfuls of 
butter, and fry light brown. Add three quarts 
of beef stock, and six raw potatoes, and cut into 
dice. Boil until the potatoes are done, and 
serve with dice of toasted bread. 



92 ©ne tTbousanD Simple Soups 

SOUP A IvA SLAVONNE 

Put thin slices of toasted French bread into a 
soup tureen, and cover with cooked carrots and 
turnips, cut into dice, and one large onion, 
which has been chopped, and fried brown. 
Pour over three quarts of boiling beef stock, 
cover for five minutes, and serve. 

PUR^E OF PEAS AND RICE 

Rub through a sieve one cupful of cooked 
peas, and one cupful of cold boiled rice. Mix 
with six cupfuls of boiling beef stock, thicken 
with butter and flour, according to directions 
previously given, and serve very hot. 

JULIENNE SOUP WITH RICE 

Prepare five pints of Julienne soup according 
to directions previously given, and add a p'nt 
of rice which has been cooked in well-seasoned 
beef stock until done. Reheat and serve with 
croutons. 

RICE AND CURRY SOUP 

Melt in a sauce-pan four ounces of butter, 
add a chopped onion, and a tablespoonful of 
chopped raw ham. Fry three minutes. Add 
one tablespoonful of curry powder and two 
tablespoon fuls of flour. Mix thoroughly, add 



<L\vo IbunDreD :Bccf Soups 93 

three quarts of beef stock, boil for one hour,- 
skim, and pass througb a fine strainer, into 
another sauce-pan. Add a pint of rice which has 
been cookea in stock, reheat, skim, and serve. 

POTATO AND ONION SOUP 

Chop two large onions, and fry brown in but- 
ter. Add two quarts of beef stock, one quart of 
water, and six raw potatoes, which have been 
peeled and cut into dice. Season with salt and 
pepper, and boil until the potatoes are done. 
Serve with dice of toasted bread. 

PANADA 

Put into a stew-pan three quarts of beef stock 
and half a pound of stale bread broken into 
small bits. Simmer until the bread is entirely- 
dissolved, strain through a sieve, season to tas<^e, 
and serve. 

FARMER'S SOUP 

Cut fine three carrots, three turnips, two on- 
ions, two leeks, and half a cabbage. Fry light 
brown in butter, and add a tablespoonful of 
sugar. Add three quarts of beef stock, boil for 
two hours, skim, add two tablespoon fuls of 
minced parsley, and pour into a tureen contain- 
ing thin slices of toast. 



94 ©ne ^boueatiD Simple Soupa 

PEA AND CUCUMBER SOUP 

Peel aud slice three cucumbers, parboil 
in salted water, and drain. Melt two table- 
spoonfuls of butter in a sauce-pan, add the cu- 
cumbers and a teaspoonful of powdered sugar. 
Fry light brown, drain off the butter, add a quart 
of beef stock, and boil slowly, for half an hour. 
Skim, add two cupfuls of cooked green peas and 
two quarts of beef stock. Pour into a soup tu- 
reen, over thin slices of toasted French bread, 
cover, and serve. 

VERMICELLI SOUP A LA GRECQUE 

Thicken five pints of beef stock with butter 
and flour, according to directions previously 
given. Boil for half an hour, then skim well. 
Beat together in a soup tureen the yolks of six 
eggs, one cupful of cream, the juice of a lemon, 
and two ounces of butter. Pour the boiling 
soup upon it, stirring constantly. Add half a 
pound of vermicelli, which has been broken 
into small bits, and cooked in slightly salted 
water. 

MACARONI AND TOMATO SOUP 

Boil one half pound of broken macaroni in 
salted water for fifteen minutes. Drain, cool, 
and put into a quart of well-seasoned beef stock 



tTwo IbunDreD :Bcct Soups 95 

with the contents of a five-cent can of tomato 
paste. Boil ten minutes, skim, pour into a tu- 
reen, and serve with grated Parmesan cheese. 

SAGO AND TOMATO SOUP 

Prepare as above, using two quarts of stock, 
and four ounces of sago. 

PUREE OF TURNIPS A LA SAVOISENNE 

Fry three cupfuls of diced turnips in butter, 
adding a teaspoonful of sugar. Add two table- 
spoonfuls of flour, two cupfuls of canned to- 
matoes, a small bunch of parsley, a teaspoon- 
ful of powdered sweet herbs, and one quart of 
beef stock. Cover, let simmer for one hour, 
rub through a fine sieve, reheat, skim, season 
with salt, pepper, and butter, and serve with 
croutons. 

SPAGHETTI AND TOMATO SOUP 

Prepare according to directions given for 
macaroni and tomato soup, using spaghetti in- 
stead of macaroni. 

CONSOMME WITH SAGO 

Sprinkle six ounces of sago into three quarts 
of boiling beef stock. Simmer forty minutes, 
skim, and serve with dice of fried or toasted 
bread. 



96 ®ne tXbousanD Simple Soups 

RICE AND TOMATO SOUP— II 

Prepare according to directions given for 
macaroni and tomato soup, using six ounces of 
rice and two quarts of beef stock. 

VERMICEIyLI SOUP A LA WINDSOR 

Thicken three quarts of beef stock with but- 
ter and flour according to directions previously' 
given, season with salt, pepper, and grated nut- 
meg. Boil half an hour, skim, and strain 
through a cloth. Add six ounces of vermicelli, 
previously boiled in salted water, one cupful 
each of cream and force-meat balls, reheat, and 
serve. 

NOODLE AND TOMATO SOUP 

Add a five-cent can of tomato paste to three 
pints of boiling beef stock. Season to taste, 
and cook in it noodles made according to di- 
rections given in a previous chapter. Serve 
hot with grated Parmesan cheese. 

TAPIOCA AND TOMATO SOUP 

Boil two quarts of beef stock in a sauce-pan, 
and sprinkle in four ounces of tapioca, stirriug 
constantly. Cook slowly for twenty minutes, 
add a five-cent can of tomato paste, skim, re- 
heat, season to taste, and serve. 



Zvoo IbunDreD JBeef Soups 97 

RICH AND TAPIOCA SOUP 

Sprinkle into three quarts of boiling beef 
stock four ounces of pulverized tapioca. Boil 
for half an hour. Cook separately six ounces 
of rice, in boiling salted water or beef stock, add 
to the soup, reheat, skim, and serve. 

RICE AND ASPARAGUS SOUP 

Boil two cupfuls of well-washed rice in two 
quarts of beef stock, and when the rice is soft, 
strain through a fine sieve. Have ready two 
cupfuls of cooked asparagus tips, and add to 
the soup just before serving. 

PUREE OF ASPARAGUS 

Cut the tops from two bunches of asparagus, 
and set aside. Boil the stalks in salted water 
until tender, and rub through a sieve. Add the 
pulp to three pints of boiling beef stock, and 
season with salt, pepper, and butter. Simmer 
fifteen or twenty minutes. Stir in three table- 
spoonfuls of cream, strain the soup, add the 
cooked asparagus tips, and serve. 

This soup may be thickened if desired. 

BARLEY SOUP— II 

Add to four quarts of beef stock one cupful 
of pearl barley, three large onions cut fine, a 



98 One ^bouaanD Simple Soups 

small bunch of parsley, four potatoes sliced, 
and seasoning to suit. Simmer gently for four 
hours, press through a fine sieve, reheat, and 
serve. 

BOUILLON— III 

Cover three pounds of minced fresh beef, 
without bones, with three quarts of cold water. 
Bring to a boil, and simmer for five hours. Add 
a small onion, half a carrot, a little parsley and 
celery, a bay-leaf, and three cloves. Simmer 
one hour longer. Strain through a sieve into 
an earthen bowl, and set away to cool. 

The next day, remove the fat, bring the stock 
to a boil, and let it simmer fifteen minutes. 
Add salt and pepper, three-quarters of a pound 
of minced fresh beef, simmer half an hour, 
strain through a cloth, and serve in cups, either 
hot or iced. 



ONE HUNDRED AND TEN 
MUTTON SOUPS 

LOFC 



ONE HUNDRED AND TEN 
MUTTON SOUPS 

VERMICELLI SOUP 

Skim the fat from the water in which a leg of 
mutton has been boiled, and reduce by rapid 
boiling to the consistency of stock. Cook sepa- 
rately a stalk of celery, an onion, a carrot, and 
a bunch of sweet herbs, all cut up fine. A bit 
of raw ham will improve the flavor. When 
the vegetables are tender, rub through a fine 
sieve. Add to the soup, with a handful of ver- 
micelli, broken into small bits, boil until the 
vermicelli is done, thicken with a tablespoon fu 
of butter rolled in flour, boil up, and serve with 
grated Parmesan cheese. 

MUTTON SOUP WITH TAPIOCA 

Three pounds of a neck of mutton, and three 
pounds of the broken bones. Cover with four 
quarts of cold water, and bring slowly to the 
boil. Add two onions, two turnips, two carrots, 
two stalks of celery, a small bunch of parsley, 
and one quart of hot water. Simmer for five 
hours, strain, and reheat. SprinJile in four 

lOI 



102 Owe {TbousaiiD Simple Soupa 

tablespoonfuls of pearl tapioca, and simmer 
until the tapioca is transparent. 

SHEEP'S HEAD SOUP 

Have a sheep's head cleaned, and the bones 
well broken. Soak for an hour in salted water. 
Cover with fresh water, bring to the boil, and 
drain. Cover with four quarts of cold water, 
and add two turnips, two roots of salsify, two 
carrots, two stalks of celery, and a bunch of 
sweet herbs, all chopped fine. Simmer slowly 
for five hours. Strain through a sieve, and 
stand in a cool place to cool quickly. While 
the soup cools, prepare force-meat balls of the 
cooked tongue and brains chopped fine, and 
rub to a paste with bread crumbs. Season with 
salt and pepper, bind with a raw egg, dip in 
egg and crumbs, and fry brown in deep fat. 
Skim the soup, reheat, season, and thicken with 
a tablespoon ful of corn starch rubbed smooth 
in a cupful of milk. Put the cooked force-meat 
balls into a tureen and pour the soup over 
them very carefully. 

MUTTON BROTH 

Put into four quarts of cold water three 
pounds of lean mutton, two pounds of broken 
bones, and a bunch of sweet herbs. Simmer for 



©ne IbunDrcD atiD Zen /nbutton Soups 103 

four hours. Cut into bits one carrot, two tur- 
nips, two onions, and a quarter of a small 
cabbage. Cook slowly until tender in salted 
water, and drain. Strain the soup, cool, skim, 
and reheat. Season with salt and pepper, add 
the vegetables, and half a cupful of soaked 
barley. Simmer until the barley is tender, 
and serve. 



RICE BROTH 

Add half a cupful of well-washed rice to the 
water in which a leg of mutton has been boiled. 
Simmer until the rice is done. Thicken with 
one tablespoonful of corn starch or rice flour 
rubbed smooth in a cupful of milk, and beaten 
thoroughly with two eggs. Add the thickening, 
stirring constantly, take from the fire, season 
with pepper and minced parsley, and serve. 



SCOTCH BROTH 

Skim the fat from the water in which the leg 
of mutton has been boiled. Add a large onion 
finely chopped, boil thirty minutes, and strain. 
Add a cupful of barley, which has been soaked 
two hours in cold water, and simmer two hours 
longer. When the barley is done, season with 
pepper and minced parsley, and serve. 



104 ®ne ITbouganD Simple Soupe 

CRACKER SOUP 

One pound of chopped mutton, and a well- 
cracked mutton bone. Put into two quarts of 
cold water, with a sliced onion, and cook for 
two hours. Strain, cool, and remove the fat. 
Split half a pound of Boston crackers and sea- 
son with salt and pepper, and add a pint of 
boiling milk in which a pinch of soda has been 
stirred. Soak the crackers until they are soft, 
but not broken. Reheat the broth, thicken 
with butter and flour, season with pepper and 
parsley, and pour into the tureen. Add the 
soaked crackers carefully, and serve at once. 

PEA SOUP 

Put into three quarts of cold water three 
pounds of the neck of mutton, having the bones 
well broken. Add two carrots, two turnips, and 
one onion, all cut fine. Simmer for four hours. 
Soak half a cupful of barley in cold water to 
cover. Strain the soup through a coarse sieve, 
and reheat. Add the soaked barley and four 
cupfuls of green peas. Simmer until the peas 
are done, season with pepper and minced pars- 
ley, and serve. 

TOMATO SOUP 

Reheat six cupfuls of mutton stock with two 
cupfuls of stewed tomatoes and half a cupful of 



Qnc IbunDreD anD (Ten /iButton Soups 105 

rice. Simmer one hour. Season with salt, pep- 
per, and sugar, and thicken with a tablespoonful 
of corn starch, rubbed smooth in a little cold 
water. 

BAKED MUTTON SOUP 

Arrange in an earthen jar half a dozen cold 
boiled potatoes, a sliced onion, a sliced turnip, 
three sliced tomatoes, a grated carrot, a cupful 
of green peas, and a cupful of cold boiled rice. 
Add two tablespoon fuls of butter, season with 
salt, pepper, and sweet herbs, and cover with 
cold mutton broth. Cover the jar tightly, and 
bake for four hours, in a slow oven. 



BAKED MUTTON SOUP— II 

Three pounds of lean mutton cut fine, one 
carrot, one turnip, and one onion cut fine. Two 
cupfuls of stewed tomatoes, one cupful of corn, 
and two cupfuls of peas either fresh or canned, 
a small bunch of sweet herbs chopped, two 
quarts of cold water, one tablespoonful of sugar, 
pepper and salt to season, and two tablespoon- 
fuls of butter rolled in flour. Cover the jar 
tightly, set into a pan of boiling water in the 
oven, and bake slowly all day, adding more 
water as required to that in the pan. 



io6 ©ne ^bousanD Simple Soups 

MUTTON NOODLE SOUP 

Put a cleaned and broken sheep's head and 
three pounds of the neck of mutton into a soup- 
kettle with four quarts of cold water. Simmer 
for two hours, skim, and add three quarts more 
of cold water. Add two onions and three car- 
rots cut fine, and simmer until the vegetables 
are done. Take out the larger pieces of meat 
and bone, strain the soup through a sieve, cool, 
skim, and reheat. Add a handful of noodles, 
simmer twenty minutes, and serve. 

CURRY SOUP 

Reheat six cupfuls of mutton stock, stir in a 
cupful of cold boiled rice, and season highly 
with curry powder. 

BARLEY SOUP 

Two pounds of lean mutton, half a pound of 
ham or a ham bone, an onion, and a turnip cut 
fine, and three quarts of cold water. Simmer 
three hours. Strain, cool, and skim, season 
with salt, pepper, and minced parsley, add a half 
a cupful of barley which has been soaked for 
two hours in cold water, and simmer gently un- 
til the barley is done. 

MUTTON AND RICE SOUP 
Cook a cupful of well-washed rice in six cup- 



®nc IbunDre^ anD ^en button Soups 107 

fuls of mutton stock until very soft. Strain 
through a fine sieve, season with salt, pepper, 
and parsley, and reheat. Thicken with two 
eggs, beaten with a cupful of cold milk. 

MUTTON SOUP A LA MBSSONIER 

Thicken three cupfuls of mutton stock with 
butter and flour according to directions pre- 
viously given. Rub through a fine sieve four 
ounces of cooked mutton and two ounces of 
boiled onions. Add to the soup, bring to the 
boil, and thicken with an egg yolk beaten 
smooth with two tablespoonfuls of cream. Heat 
thoroughly, but do not boil. Serve with crou- 
tons. 

MUTTON BROTH— II 

Put three pounds of the leg of mutton, with 
the broken bones, into a soup-kettle with two 
turnips, two onions, and three quarts of cold 
water. Simmer three hours and a half. Strain 
cool, season, reheat, and add half a cupful of 
barley which has been soaked for two hours 
in cold water. Simmer gently until the barley 
is soft. 

MUTTON BROTH— III 

Put a pound and a half of the neck of mut- 
ton into a soup-kettle with three cupfuls of cold 



io8 ®ne O^bouaanD Simple Soups 

water, two tablespoon fuls of pearl barley, and a 
teaspoonful of salt. Bring to the boil, skim- 
ming as necessary. When clear, add four 
ounces each of carrots, turnips, leeks and onions 
cut into small bits, one stalk of celery minced, 
a sprig of parsley, twelve pepper-corns, and a 
teaspoonful of powdered sweet herbs. Simmer 
for two hours, skim, and serve. 

MUTTON BROTH— IV 

Put into a soup-kettle, with six cupftils of 
water, two pounds of the neck of mutton and 
the broken bones. Bring to the boil, skimming 
frequently, and when clear, add two cupfuls of 
pearl barley and skim again. Cut into bits a 
carrot, a turnip, and two stalks of celer}'. Fry 
brown in butter, add to the meat, and simmer 
for four hours. Rub together one tablespoon- 
ful each of flour and butter, strain the broth, 
and add slowly, stirring constantly until it 
thickens. Season with salt, pepper, and minced 
parsley. 

RICE-MUTTON BROTH 

Prepare according to directions given above, 
using rice instead of barley. 

AMERICAN MUTTON SOUP 
Put one pound of the neck of mutton into a 



One fbnn^tctf anD Zen flbutton Soups 109 

soup-kettle with one cupful and a half of split 
peas that have been soaked over night in cold 
water. Cover with three quarts of cold water, 
bring to the boil, and add one large onion, half 
a turnip, half a carrot, and a stalk of celery cut 
into bits. Simmer for three hours. Add two 
cupfuls of canned tomatoes and a teaspoonful 
of sugar, and simmer half an hour longer. 
Strain through a fine sieve, reheat, season, and 
serve with croutons. 

BARLEY SOUP— II 

Wash one cupful of pearl barley in two or 
three waters, boil two hours, drain and rinse in 
cold water. Cut fine two slices of turnip, half 
a carrot, and a small onion. Add with the 
barley to sufficient mutton stock to make 
the desired quantity of soup. Simmer until the 
vegetables are tender, press through a fine 
sieve, season with salt, pepper, and minced 
parsley, reheat, and serve. 

CABBAGE SOUP 

Chop a small cabbage fine and boil until ten- 
der in salted water. Drain, and add to four 
cupfuls of hot mutton stock. Reheat, season 
with salt, pepper, butter, and a teaspoonful of 
sugar. Bring to the boil, and serve with 
croutons. 



no ®ne ^bou0an& Simple Soups 

FLKMISH MUTTON SOUP 

Cut fine one carrot, one onion, one turnip, 
two leeks, a head of lettuce, and a head of endive. 
Cook until tender in sufficient mutton broth to 
cover. Add four cupfuls of hot mutton broth, 
season with salt, pepper, and sugar and simmer 
for three hours. Thicken with the yolks of two 
eggs, beaten with half a cup of cream or milk. 

GREEN PEA SOUP 

Cook two quarts of French green peas or two 
cans of peas with a small onion, a few sprigs of 
mint, and a small bunch of parsley. When 
tender, rub through a fine sieve, and add to 
six cupfuls of boiling mutton broth. Reheat, 
season with salt, pepper, melted butter, and 
minced parsley. 

LAMB SOUP 

Cut the breast of lamb into small pieces, and 
fry brown with an onion in butter. Dredge 
with flour and curry powder, add three quarts 
of boiling mutton broth, and half a cupful of 
raw ham chopped fine. Siumier until the meat 
falls from the bone. Take out the bones, and 
strain the soup, pressing the meat through a 
coarse sieve. Reheat and thicken with the 
yolks of three eggs, beaten smooth with half a 



One IbunOreD an& ^en button Soups m 

cupful of cream. Serve with dice of fried or 
toasted bread. 

OATMEAL SOUP 

Mix two tablespoon fuls of oatmeal with one 
cupful of cold water, and add four cupfuls of 
boiling mutton broth. Add a dozen small 
onions peeled and sliced, and cook slowly until 
the onions are done. Take from the fire and 
thicken with the yolks of two eggs, beaten 
smooth with a little cold broth. 

MUTTON MACARONI SOUP 

Put one quarter of a pound of broken maca- 
roni into a sauce-pan with six cloves, an onion, 
and two tablespooufuls of butter. Add suffi- 
cient boiling water to cover, and boil twenty 
minutes. Drain the macaroni, and add with 
the liquor from the sauce-pan to two quarts of 
mutton broth. Simmer for ten minutes, and 
serve with grated Parmesan cheese. 

ONION SOUP 

Mix two tablespooufuls of oatmeal with 
enough cold water to make a smooth paste. 
Mix with six cupfuls of mutton broth, and one 
cupful of chopped onions. Simmer until the 
onions are cooked. Thicken with the yolks of 



112 One XTbousanO Simple Soups 

two eggs, beaten smooth with a little cold 
milk. 

PARISIAN SOUP. 

Fry four large sliced onions in butter, add 
four cupfuls of mutton broth, and six cold 
boiled potatoes, cut into dice. Boil until the 
onions are soft. Press through a sieve, reheat, 
and serve with dice of fried or toasted bread. 

SCOTCH MUTTON SOUP 

Six pounds of the neck of mutton, three 
quarts of cold water, five carrots, five turnips, 
two onions, one half cupful of barley, and a 
little salt. Soak the mutton for two hours in 
the water, then bring to the boil. Skim and 
simmer for two hours. Cut the vegetables into 
dice with the barley and simmer four hours 
longer, take out the bones, add the salt, and 
season with pepper and parsley. Only lean 
mutton should be used. Serve the meat in the 
tureen of soup. 

PEA AND POTATO SOUP 

Put three pounds of the neck of mutton 
into a soup-kettle with three quarts of cold 
water. Bring to the boil, skim, and simmer for 
two hours. Add one cupful each of green peas 



®ne IbunDreD anD XLcn button Soups 113 

and diced raw potatoes. Simmer until the 
vegetables are done. Take out the bones, and 
thicken with butter and flour, according to 
directions previously given. Season with salt, 
pepper, and minced parsley. 

KENTUCKY MUTTON SOUP 

Cook for one hour, in two quarts of mutton 
stock, one half cupful of green corn, one half 
cupful of lima beans, two tomatoes, and two 
potatoes, peeled and cut fine. Season with salt, 
pepper, and minced parsley, and serve with 
croutons. 

KENTUCKY BARIvEY SOUP 

Put one cupful and a half of barley into three 
quarts of cold water with three onions, four 
carrots, and two turnips, all cut fine. Cook for 
two hours. Add three pounds of lean mutton 
cut from the neck, and one pound of lean ham 
cut fine. Simmer two hours and a half, and 
season to taste. 

MUTTON AND CARROT SOUP 

Cover the bones of cold roast mutton with 
two quarts of cold water. Add an onion which 
has been sliced and fried brown in butter, a 
potato and a turnip, and six medium-sized car- 



114 ©lie ^bousan^ Simple Soups 

rots cut fine. Simmer until the vegetables are 
tender, remove the bones, and strain through a 
sieve. Reheat, season, and thicken with one 
tablespoonfui of flour and one of butter. Rub 
smooth with a little of the soup. Just before 
serving, add a cupful of hot cream. 

MUTTON WREXHAM SOUP 

Tie in a muslin bag a small bunch of parsley, 
a broken stalk of celery, a dozen each of cloves 
and pepper-corns, and a sprig of thyme. Put 
into a large earthen pot one pound of lean 
mutton, one carrot, one turnip, and six onions 
cut fine, two cupfuls of tomatoes, a teaspoon- 
ful of sugar, a tablespoonfui of salt, and a salt- 
spoon of pepper. Add two quarts of cold 
water, cover the jar tightly and bake slowly, 
for five hours. 

QUICK MUTTON SOUP 

Chop together a pound of lean mutton and a 
small turnip, a carrot, a stalk of celery, and an 
onion. Cover with six cupfuls of cold water, 
bring to the boil, skim, and simmer forty-five 
minutes. Season with salt, pepper, and minced 
parsley, and serve with croutons. 

QUICK MUTTON SOUP— II 
Prepare according to directions given above. 



One l)unDreD anD ^en /IRutton Soups J15 

strain, reheat, and thicken with butter and 
flour, or with two egg yolks beaten smooth 
with a little cream. i 

CLEAR MUTTON BROTH 

Cut into bits one pound of lean mutton and 
break the bones. Cover with four cupfuls of 
cold water, and bring slowly to the boil. Add 
a large onion cut fine, and simmer until the 
meat is in rags. Strain, cool quickly, and when 
cold, remove the fat. Return to the fire, season 
with salt, pepper, and curry powder, and add 
two tablespoonfuls of well-washed rice. Sim- 
mer until the rice is done, and serve with 
croutons. 

SCOTCH HOTCH POTCH 

Grate five carrots, and add enough chopped 
turnips, onion, parsley, and lettuce to make a 
quart. Add two quarts of mutton stock with 
two cupfuls of cauliflower and two cupfuls of 
green peas. 

Simmer slowly for forty-five minutes. Season 
with salt, pepper, and chopped parsley. 

FRENCH MUTTON SOUP 

Put four pounds of the neck of mutton into 
a soup-kettle with three quarts of cold water, 



ii6 One ^bouaanO Simple Soups 

and bring slowly to the boil, skimming as 
needed. Tie in a muslin bag a small bunch of 
thyme, a bay-leaf, and a bunch of parsley. 
When the scum has ceased to form, add the 
sweet herbs, three carrots, three onions, three 
turnips, and a head of celery, all cut fine. 
Simmer for two hours, adding water if neces- 
sary. Season to taste and serve. 

PARSNIP SOUP 

Pare and cut fine two pounds of young par- 
snips. Fry in butter until slightly brown, then 
cover with mutton stock, and boil until tender 
enough to press through a sieve. Return to 
the fire, add enough stock to make two quarts 
of soup, boil up once, skim, and season to taste. 

FRENCH MUTTON STOCK 

Put into a soup-pot the shoulder, breast, 
neck, and bones, from a forequarter of mutton. 
Cover with two gallons of water, and boil slowly 
for an hour, skimming as necessary. Add a 
bunch of parsley, two carrots, two turnips, an 
onion, four cloves, two leeks, and a head of 
celery.. Simmer four hours, strain through 
double cheese-cloth, color with caramel, and 
set in a cool place to cool quickly. When 
cold, remove the cake of fat from the surface, 
and use as required. 



One iJunDreD anJ) ^en /IButton Soups 117 

MUTTON SOUP A LA COWLBY 

Cut into dice two carrots, two turnips, and a 
head of celery. Fry brown in a little butter, 
cover with three quarts of mutton stock, and 
simmer for an hour. Add two cupfuls of barley 
which has been boiled and drained, skim off 
the fat from the soup, and serve very hot. 
Color with caramel if desired. 

IvAMB SOUP— II 

Cook four ounces of pearl barley for three 
hours in six cupfuls of mutton stock. Bone 
and trim a shoulder of lamb, cut into small 
pieces, and fry brown in butter. Drain -off the 
butter, add three quarts of mutton stock, and a 
little white pepper. Tie together in a muslin 
bag a bunch of parsley, two cloves, two green 
onions, and two leeks. Boil, skim, cover, and 
simmer for an hour. Take out the muslin bag, 
add the barley, reheat, and serve. 

LAMB BROTH A LA REINK 

Remove the bones from a shoulder of lamb, 
and cut into small bits. Dredge with flour, 
and fry brown in butter. Add two cupfuls of 
cold boiled rice to enough mutton stock to 
make the desired quantity of soup, reheat, and 
serve. 



ii8 ©nc ^bousanO Simple Soups 

SHEEP'S-TAIL SOUP 

Pare, trim, and cut into small pieces eight 
sheep's tails. Soak in cold water for an hour, 
then drain, parboil, drain again, and fry in but- 
ter. Cover with mutton stock, and add a bunch 
of parsley, two leeks, two cloves, an onion, and 
a broken stalk of celery tied in a muslin bag. 
Cover and boil until the meat is tender. Add 
three quarts of mutton stock, simmer for forty 
minutes, and remove the muslin bag. Season 
with curry powder, and thicken with the yolks 
of four eggs, beaten smooth in a cup of cream. 
Serve with plain boiled rice on a separate dish. 
This i^ an Armenian recipe. 

MUTTON SOUP A LA ROUENNAISE 

Boil for two hours, in mutton stock, two 
pounds of soup beef, a carrot, two turnips, an 
onion, and a clove of garlic. Cook six ounces 
of barley in a quart of mutton stock until it is a 
smooth paste. Strain the soup, add the barlej', 
and some bits of raw mutton fried brown in 
butter. Bring to the boil, add a cupful of 
cream, and two ounces of butter. Serve with 
croutons. 

LAMB SOUP A LA WINCHESTER 
Thicken three quarts of mutton stock with 



Qnc 1bimC)reD an& ^en button Soupe 119 

three ounces of arrowroot, rubbed smooth with 
a wineglassful of white wine. Boil for twenty 
minutes, skim, and add one cupful of hot 
cream, and a dozen small onions which have 
been parboiled, drained, and browned in butter. 

VIENNA MUTTON BROTH 

Slice and fry four onions, drain, and add to 
three quarts of mutton stock. Make force-meat 
balls of four ounces of lean mutton, and two 
ounces of suet or beef marrow. Season with 
salt, pepper, and chopped parsley, bind with 
the yolks of two unbeaten eggs, shape into 
small balls, fry brown in butter, and drain on 
brown paper. Put into a soup tureen with two 
cupfuls of cooked barley, pour the soup over, 
and serve. 

MUTTON SAGO SOUP 

Sprinkle six ounces of sago into three quarts 
of boiling mutton stock. Simmer forty min- 
utes, skim, season, and serve. 

MUTTON TAPIOCA SOUP 

Prepare according to directions given above, 
using pulverized tapioca instead of the sago. 

TOMATO SOUP— II 
Cook one quart of tomatoes and a teaspoonful 



I20 ©ne ^bousanD Simple Soups 

of sugar for twenty minutes in two quarts of 
mutton stock. Skim, add one cupful of cold 
boiled rice, reheat, and serve. 

MUTTON SOUP X LA WINDSOR 

Thicken three quarts of mutton stock with 
butter and flour according to directions pre- 
viously given. Add six ounces of vermicelli, 
previously boiled in salted water, and one cup- 
ful of cream. Reheat, season, and serve. 

NOODLE AND TOMATO SOUP 

Cook a can of tomatoes for an hour in three 
quarts of mutton stock. Strain, reheat, season 
to taste, and cook a handful of noodles in the 
soup until tender. Serve with grated Parmesan 
cheese. 

MUTTON SOUP A LA NIVERNAISE 

Fry brown in butter one cupful each of diced 
carrots and turnips. Add three quarts of mutton 
stock, simmer until the vegetables are done, 
skim, add one cupful of Brussels sprouts, cooked 
previously in salted water, reheat, and serve. 

FLEMISH MUTTON SOUP— II 

Add to three quarts of mutton stock one cup- 
ful each of French peas and French beans. 



©ne tbuuDrcD anD tTen button Soups 121 

Season with pepper, salt, and sugar, and serve 
■with dice of fried or toasted bread. 

TAPIOCA AND TOMATO SOUP 

Prepare mutton and tapioca soup according 
to directions given above, adding a can of to- 
matoes with the tapioca. A little more water 
or stock may be required. Rub through a fine 
sieve, reheat, season, and serve with croutons. 

MUTTON SOUP A LA LIVONIBNNB 

Put into a soup-kettle mixed carrots, turnips, 
leeks, white onions, parsley, and celery roots, 
cutting the vegetables fine and using a pint in 
all. Fry brown in butter, add three cupfuls of 
rice, three quarts of mutton stock, and a quart 
of water. Cover, boil for an hour, and rub 
through a fine sieve. Return to the fire, and 
thicken with two cupfuls of cream, beaten with 
the yolks of four eggs. Season with salt, pep- 
per, sugar, melted butter, and minced parsley. 
Bring to the boil, and serve with dice of fried 
bread . 

RICE AND TAPIOCA MUTTON SOUP 

Stir into three quarts of boiling mutton stock 
four ounces of pulverized tapioca, and boil for 
half an hour. Cook separately in mutton stock 



122 ®ne ^bousanD Simple Soups 

six ounces of well-washed rice. Add to the 
tapioca, reheat, skim, season, and serve. 

SPAGHETTI SOUP 

To six cupfuls of mutton stock add one cup- 
ful of cooked spaghetti, cut into inch pieces. 
Thicken if desired. 

KIDNEY BEAN SOUP 

Add one cupful of cooked kidney beans to 
six cupfuls of mutton stock. Thicken if de- 
sired. Season with curry powder. 

PEA SOUP 

Add one cupful of cooked peas to six cupfuls 
of mutton stock. Thicken if desired. 

CARROT SOUP 

Add one cupful of minced cooked carrots to 
six cupfuls of mutton stock. Thicken if desired. 

QUICK TOMATO SOUP 

Add one cupful of stewed and strained toma- 
toes to six cupfuls of mutton stock. Thicken 
with butter and flour. 



©ne IbunDrcD auD ^en button Soups 123 

CORN SOUP 

Add one cupful of sweet corn, either fresh 
or canned, to six cupfuls of mutton stock. 
Thicken if desired. 

MACARONI SOUP 

Add one cupful of cold cooked macaroni and 
one tablespoonful of grated Parmesan cheese 
to six cupfuls of mutton stock. Thicken if 
desired. 

RICB AND TOMATO SOUP 

Add to six cupfuls of mutton stock one half 
cupful each of cold boiled rice and stewed 
tomato. Thicken if desired. 

CELERY SOUP 

Cook one cupful of finely-cut celery until 
tender and add to six cupfuls of mutton stock. 
Thicken with butter and flour if desired. 

ONION SOUP 

Cook one cupful of chopped onions until 
tender in six cupfuls of mutton stock. Thicken 
if desired. 



124 Qnc ^boueanO Simple Soups 

I.ENTII. SOUP 

Add one cupful of cooked lentils to six cup- 
fuls of mutton stock, thicken with butter and 
flour, and season with curry powder. 



LIMA BEAN SOUP 

Add one cupful of cold cooked lima beans 
to six cupfuls of mutton stock. Thicken if 
desired. 

TURNIP SOUP 

Add one cupful of diced cooked turnips to six 
cupfuls of mutton stock. Thicken if desired. 

MUTTON ASPIC 

Add one half package of soaked and dissolved 
gelatine to four cupfuls of well-seasoned mutton 
stock. Set away to harden, break up with a 
spoon, and serve in cups, 

MUTTON SOUP A LA LYONS 

Add to six cupfuls of mutton stock one cupful 
of cooked green peas, and one cupful of cooked 
spinach which has been rubbed through a sieve. 
Thicken if desired. 



©ne IbunDreD anO XLcn /IRutton Soups 125 

ASPARAGUS SOUP 

Add to six cupfuls of mutton stock one cup- 
ful of cooked asparagus tips and half a cupful 
of parboiled sweet green peppers cut in shreds. 
Thicken with egg yolks and cream, if desired. 

DUNDEE MUTTON BROTH 

Boil one cupful of barley slowly in six cup- 
fuls of mutton stock. When the barley is thor- 
oughly cooked, rub through a sieve. Return 
to the fire, add one cupful of milk, two table- 
spoonfuls of butter, a tablespoonful of chopped 
parsley, and salt and pepper to season. Beat 
the yolks of three eggs with a teaspoonful of 
sugar and six tablespoonfuls of cream. Take 
the soup from the fire, pour in the egg and 
cream, stir until thick, and serve with croutons. 

SCOTCH PUR^E 

Put into a soup-kettle one pound of the neck 
of mutton with the broken bones. Cover with 
three quarts of cold water, and bring to the 
boil. Skim, and simmer for one hour. Add six 
potatoes, two onions, one carrot cut fine, and ' 
simmer two hours longer. Season with salt, 
pepper, and butter, simmer thirty minutes, 
strain through a coarse sieve, reheat, and serve 
with croutons. 



126 One ^bou6an& Simple Soups 

BISQUE OF MUTTON 

Put into a soup-pot, with two quarts of cold 
water, three pounds of the neck of mutton, half 
a cupful of rice, a cupful of stewed tomatoes, 
half a carrot, and an onion. Bring slowly to 
the boiling point, skim carefully, and simmer 
for four hours. Add a tablespoon ful of butter, 
rubbed smooth with a tablespoonful of flour, 
three teaspoonfuls of salt, half a teaspoonful of 
pepper, and a quart of boiling milk. Strain, 
and serve. 

GLASGOW BROTH 

Remove all fat and bone from two pounds of 
the neck of mutton. Put the bone into a kettle 
with two quarts of water, and simmer for one 
hour. Cut the meat into dice, and put it into a 
pan with half a cupful of pearl barley, and two 
tablespoon fuls each of minced onion, carrot, 
turnip, and celery. Strain the water from the 
bone on to the vegetables, and simmer for 
three hours. Thicken with butter and flour, 
and season with salt, pepper, and minced 
parsley. 

FARINA SOUP 

Sprinkle two ounces of farina into three pints 
of boiling mutton stock. Simmer until tlie 
farina is done, and serve. 



One IbunOreD anD C^cn button Soups 127 

ARROWROOT SOUP 

Rub four teaspoon fuls of arrowroot to a 
smooth paste with a little cold mutton stock, 
stir into three pints of boiling stock, and cook 
until perfectly transparent, stirring constantly. 

HIGHLAND BROTH 

Soak one cupful of barley in cold water for 
three hours. Cut fine one carrot, one turnip, 
two onions, four stalks of celery, half a cupful 
of string beans, a small bunch of parsley, and 
five leek tops. Parboil the vegetables for 
fifteen minutes, drain, and add to four cup- 
fuls of mutton stock, with the barley and half 
a cupful of green peas. Simmer slowly for 
three hours. Thicken with butter and flour, 
reheat, and serve with croutons. 

BOSTON MUTTON BROTH 

Three pounds of the neck of mutton and one 
pound of bone. Cover with two quarts of cold 
water, bring slowly to the boil, skim, and sim- 
mer for one hour. Add ten pepper-corns, four 
cloves, two sprigs of parsley, a shred of sweet 
pepper, half a bay-leaf, two teaspoon fuls of 
powdered sweet herbs, and one and one-half 



128 Qnc tTbousanD Simple Soups 

tablespoon fuls each of minced turnip, onions, 
carrot, and celery. 

vSimmer six hours, strain, add a teaspoonful 
of salt, and set away to cool. 

PEA AND TOMATO MUTTON SOUP 

Cook one cupful of green peas and one cup- 
ful of tomatoes, in four cupfuls of mutton stock. 
Press throup;h a sieve, thicken with two table- 
spoonfuls of corn-starch, rubbed smooth in a 
little cold stock, add two tablespoonfuls of 
butter, half a cupful of cooked peas, and salt and 
pepper to taste. 

QUICK MUTTON BROTH— II 

Wash a neck of mutton, cut the meat into 
bits, and break the bones. Cover with two 
quarts of cold water, bring to the boiling point, 
skim, and simmer for two hours. Add an 
onion, a turnip, two stalks of celery, and a baj-- 
leaf Cover and simmer for an hour and a 
half. Strain, season, and serve. 

QUICK RICE SOUP 

Add six tablespoonfuls of rice to six cupfuls 
of mutton stock. Simmer for half an hour. 



©ne IbunDreD anD tTen /Iftutton Soups 129 

HIGHLAND LBBK SOUP 

Chop fine one dozen leeks, and add to two 
quarts of mutton stock with one cupful of oat- 
meal. Simmer for one hour, strain through a 
fine sieve, reheat, season, take from the fire, 
and fold in the stiffly-beaten whites of two 
eggs. 

JERSEY MUTTON SOUP 

Cover with cold water four pounds of lean 
mutton, four onions, and a carrot. Bring 
slowly to the boil, and skim. Season with salt 
and pepper, and simmer until the meat is in 
rags. Add a sweet green pepper, shredded, 
take from the fire, and set in a cold place over 
night. Next day remove the fat, meat, and 
vegetables, reserving the carrot. Strain the 
soup, reheat, and add the carrot, cut fine. 
Thicken with a tablespoonful of flour rubbed 
smooth with a little cold mutton stock. Season 
with chopped parsley, and add a cupful or more 
of cold boiled rice. 

NORWEGIAN SOUP 

Soak one third of a cupful of tapioca over 
night in two cupfuls of cold water. In the 
morning add four cupfuls of mutton stock and 
simmer for an hour. Cut up one onion and 
two stalks of celery, and cook for twenty 
9 



130 ©ne CbousanO Stmple Soups 

minutes with a blade of mace in two cupfuls of 
milk, strain into the soup, reheat, and season 
with salt, pepper and melted butter. 

VELVET MUTTON SOUP 

Reheat one quart of mutton stock, season to 
taste, and thicken with the yolks of two eggs 
beaten with half a cupful of cream. 

CREAM MUTTON vSOUP 

Wash three ounces of sago iu boiling water, 
and add it gradually to eight cupfuls of boil- 
ing mutton stock. Simmer for half an hour. 
Thicken with the yolks of three eggs beaten 
with a cupful of cream, and season with salt, 
pepper, and minced parsley. 

IRISH MUTTON SOUP 

Put two pounds of chopped mutton into two 
quarts of cold water with half an onion, sliced. 
Bring to the boil, skim, add a teaspoon ful of 
salt, cool, skim, and strain. Reheat, add half 
a cupful of rice, which has been soaked in 
cold water for three hours, simmer half an hour, 
and add one cupful of boiling milk. 

GERMAN MUTTON BROTH 
Put two pounds of the neck of mutton with 



One f)unDreC) anO ^en /button Soups 131 

the bones and one sliced onion into four quarts 
of cold water. Bring to the boil, add half a 
cupful of rice, and boil for two hours. Skim 
out the meat and bones and cut the meat into 
small bits. Cool the soup and remove the fat. 
Return to the fire, add the meat, reheat, and 
serve. 

GERMAN TOMATO SOUP 

Prepare according to directions given above, 
adding two cupfuls of canned tomatoes with the 



VIENNA MUTTON SOUP 

Add to six cupfuls of mutton stock a small 
onion, a small carrot, half a baj'-leaf, two ker- 
nels of allspice, a shred of lemon-peel, a tea- 
spoonful of salt, a pinch each of black and red 
pepper. Boil thirty minutes and strain. Re- 
heat, and when boiling drop into it by tea- 
spoonfuls the following mixture : 

One egg, beaten well with one tablespoonful 
of melted lard, and three tablespoonfuls of 
farina. Boil three minutes and serve. 

MUTTON CONSOMM^ 

Reheat six cupfuls of well-seasoned mutton 
stock, add the beaten whites of three eggs with 
their crushed shells, boil fifteen minutes, and 



132 ®ne ^boueanO Simple Soups 

strain through cheese-cloth. Serve a poached 
egg in each plate of soup. 

GREEK MUTTON SOUP 

Cut up a neck of mutton and break the 
bones. Add two quarts of cold water, one cup- 
ful of split peas, half a cupful of chopped raw 
ham, one onion, one carrot, a small bunch of 
parsley, and a sprig of thyme. Cook for three 
hours, remove the bones, and cut the meat 
fine. Strain the soup through a sieve, season 
to taste, add the meat, reheat, and serve. 



CALEDONIAN BROTH 

Bring slowly to the boiling point two pounds 
of lean meat from the shoulder of mutton, cov- 
ered with two quarts of cold water. Bring 
slowly to the boil, skim, and add one half cup- 
ful of barley which has been previously cooked. 
Add one cupful of grated carrot and one large 
onion, which has been sliced and fried brown 
in butter. 

Simmer until the meat falls from the bones. 
Remove the bones, season with salt, pepper, 
and minced parsley, and thicken with butter 
and flour, according to directions previously 
given. 



®nc IbunOret) and Zen /iButton Soups 133 

PHIIvADELPHIA MUTTON SOUP 

Six pounds of the neck of mutton and four 
quarts of cold water. Bring slowly to the boil, 
skim, and simmer for four hours. Strain and 
cool. Remove the fat and reheat. Add an 
onion, a bay-leaf, half a cupful of rice, and salt 
and pepper to taste. Simmer for an hour, re- 
move the onion and bay-leaf, and serve very 
hot with croutons. 

PUREE OF SPLIT PEAS 

Soak over night two cupfuls of split peas. 
In the morning drain and rinse. Cover with 
one and one half quarts of boiling water, and 
boil until tender. Press through a sieve, return 
to the fire, add four cupfuls of mutton stock, 
bring to the boil, and serve with croutons. 

VIRGINIA MUTTON BROTH 

Chop fine a turnip, a carrot, an onion, a head 
of celery, and a bunch of parsley. Add suffi- 
cient mutton stock to make the desired quan- 
tity of soup and cook slowly for two hours. 
Strain, and add one cupful or more of cold 
boiled rice. Reheat and serve. 

TWENTIETH CENTURY MUTTON BROTH 
Boil slowly for two hours three pounds of 



134 ®ne ^bou6anD Simple Soupg 

lean mutton with three quarts of cold water. 
Add two tablespoonfuls of rice, and boil 
for another hour, stirring often. Strain and 
thicken with one tablespoonful of butter and 
one tablespoonful of flour, rubbed smooth in a 
tablespoonful of cream. 

QUICK MUTTON BROTH FOR INVALIDS 

Chop one pound of lean mutton very fine, 
and cover with two cupfuls of cold water. Soak 
two hours, simmer half an hour, strain, and 
season to taste. 

WELSH MUTTON BROTH 

Soak over night one half cupful of pearl 
barley. Cut into bits the lean meat from two 
pounds of leg of mutton, cover with two quarts 
of cold water, and bring to the boil slowly. 
Put the bones on to boil with a pint of cold 
water. Skim the meat carefully, and when 
scum has ceased to form, add the soaked barley, 
and skim again. Fry brown in butter one- 
fonrth cupful each of carrot, turnip, onion, and 
celery. Add to the meat, and simmer for four 
hours. Blend together one tablespoonful of 
butter and one tablespoonful of flour. Add the 
water from the mutton bones, and cook until 
thick. Add to the soup, simmer ten minutes, 
season to taste, and serve without straining. 



One IbunDreD an& XLcn button Soups 135 

MUTTON SOUP A LA XAVIER 

Fry in butter two chopped onions and two 
leeks. Add three carrots cut into dice, and two 
pounds of lean mutton cut into cubes. Add 
two quarts of cold water, simmer for two hours, 
add four fresh tomatoes, peeled and sliced, and 
a cupful of cold boiled rice. Reheat, season 
with salt, pepper, and minced parsley, and 
serve. 

SPANISH MUTTON BROTH 

Fry brown one cupful of mixed vegetables 
and add to six cupfuls of mutton stock. Re- 
heat, and season with Worcestershire and 
tabasco. 

PALESTINE MUTTON SOUP 

Reheat six cupfuls of mutton stock. Add a 
half a cupful of rice which has been boiled 
separately, and two raw potatoes cut into dice. 
Simmer until the potatoes are done, then add 
the beaten yolk of an egg mixed with a little 
cold stock. 

RUSSIAN MUTTON BROTH 

Cook half a cupful of rice to a jelly, in six 
cupfuls of mutton stock. Strain through a 
sieve, reheat, and thicken with a tablespoonful 



136 ®ne ^bouganD Simple Soupg 

of flour rubbed smooth in a half a cupful of 
cold milk. Season with salt, tabasco sauce, 
and minced parsley. 

QUICK MUTTON AND POTATO SOUP 

Add one cupful of cold mashed potatoes to 
six cupfuls of mutton stock. Reheat, season 
to taste, and thicken with the yolks of two 
eggs beaten smooth in half a cupful of cream. 



^^ To be a good cook means the knowledge of 
all fruits, herbs, balms, and spices, and of all 
that is healing and sweet in groves and savory 
in meats. It means carefiihtess, inventiveness, 
watchfulness, willingness, and readiness of ap- 
pliances. It means the economy of your great- 
grandmothers and the scie?tce of modern chem- 
istry ; it means much tasting and no wasting ; 
it means English thoroughness, French art, 
and Am,erican hospitality ; it m,eans, in fine, 
that you are to be peifectly and always ladies 
{loaf givers), and that you are to see that every 
to-day has something nice to eat''' 

John Ruskin. 

Current Mascuwne Idea oe *'A Perfect 

IvADY" 

See last two lines above. 



ONE HUNDRED VEAL SOUPS 
VEAI, STOCK 

Put five pounds of the knuckle of veal into a 
soup-kettle with three quarts of cold water, two 
blades of mace, one onion, a small bunch of 
parsley, and two stalks of celery cut fine. Sea- 
son with salt and pepper to taste, bring to the 
boil, and skim. Simmer until the liquid in the 
kettle has been reduced one third. Strain the 
stock, and use as required. 

SOUP A IvA BONNE FEMMB 

Chop together four heads of lettuce and one 
cucumber, fry brown in butter, season with salt, 
pepper, and grated nutmeg, and dredge with 
flour. Add gradually from six to eight cupfuls 
of veal stock until it thickens, stirring con- 
stantly. Simmer half an hour. Thicken with 
the yolks of three eggs, beaten smooth with a 
cupful of cream, and one teaspoonful of sugar. 
Add the thickening gradually, and serve with 
croutons. 

139 



I40 One ^boudanD Simple Soups 

CHIFFONADE SOUP 

Chop fine two heads of lettuce, and fry brown 
in butter with a sliced onion. Season with salt 
and pepper, add six cupfuls of veal stock, and 
add one and one half cupfuls each of peas, string 
beans, and asparagus tips. Simmer for three 
quarters of an hour and serve with croutons. 

RICE AND PEA SOUP 

Cook one cupful of well-washed rice in two 
cupfuls of veal stock, and cook one cupful of 
green peas in another pint of veal stock. When 
the vegetables are done, combine mixtures and 
add enough veal stock to make the required 
quantity of soup. Thicken with the yolk of an 
egg beaten smooth with two cupfuls of cream, 
season to taste, and serve with croutons. 

SOLFBRINO SOUP 

Cook in veal stock until tender one half cup- 
ful each of diced potatoes, string beans, young 
carrots, and green peas. Add sufl5cient veal 
stock to make the required quantity of soup, 
season with salt, pepper, celery salt, parsley, 
tomato catsup, and a little grated onion. Re- 
heat and serve with croutons. 



Qnc IbunDreD IPeal Soups 141 

GERMAN SOUP 

Pry a small sliced onion brown in butter, and 
add a teaspoonful of carraway seeds. Add six 
cupfuls of well-seasoned veal stock and simmer 
for forty-five minutes. Make marrow balls, ac- 
cording to directions given in the chapter on 
Garnishes for Soups, drop into the boiling soup, 
and serve when the balls are done. 

SPRING SOUP 

Cook in veal stock four young carrots, four 
young turnips, and two leeks cut fine. Add suffi- 
cient veal stock to make the desired quantity of 
soup, and one cupful of fresh green peas. Boil 
for fifteen minutes, season to taste, and serve. 

VEAIv SOUP 

Put a knuckle of veal into three quarts of cold 
water, with a teaspoonful of salt, and a table- 
spoonful of raw rice. Simmer for four hours. 
Strain the soup, add a tablespoonful of butter, 
and pepper to season. Thicken with the yolk 
of one egg, beaten smooth with one cupful 
of cream. 

VEAI, AND SAGO SOUP 

Cut into bits three pounds of veal, and sim- 
mer with sufficient cold water to cover for four 



142 One ZTbousanD Simple Soups 

hours. Strain, season with pepper and salt, 
and return to the fire. Add half a cupful of 
sago, which has been soaked for an hour in cold 
water. Simmer for half an hour. Thicken 
with the yolks of four eggs, beaten smooth in 
two cupfuls of milk, take from the fire, add a 
tablespoonful of minced parsle}-, and serve very 
hot. 

VEAL AND CELERY SOUP 

Cut up three pounds of veal, break the bones, 
cover with four quarts of cold water, simmer 
for four hours, strain, and return to the fire. 
Add two bunches of celery, and two onions cut 
fine, and simmer until the vegetables are done. 
Press through a fine sieve, thicken with two 
tablespoonfuls of corn -starch, rubbed smooth in 
two cupfuls of milk, add two tablespoonfuls of 
butter, reheat, and serve with dice of fried bread. 

VEAL-RICE SOUP 

Break up a four-pound knuckle of veal, cover 
with four quarts of cold water, and add one 
onion, and two stalks of celery cut fine. Sim- 
mer for four hours, and strain. Add one half 
cupful of rice which has been boiled separately, 
season with salt and pepper, and thicken with 
one tablespoonful of corn-starch, blended with 
one cupful of inilk. Bring to the boil, add one 



One IbunDreD Deal Soups 143 

tablespoonful of minced parsley, and serve with 
dice of fried bread. 

CREAM VBAIv SOUP 

Chop fine three pounds of lean veal and a 
large onion. Cover with two quarts of cold 
water, simmer for three hours, strain, cool, and 
skim. Thicken with two tablespoon fuls of corn- 
starch blended with a little cold water and 
beaten with three eggs and two cupfuls of milk. 
Season with salt, pepper, minced parsley, and a 
grating of nutmeg. 

MUSHROOM SOUP 

Take three pounds of the knuckle of veal 
and break it up well. Simmer for three hours 
with an onion and a bunch of parsley, strain, 
and reheat. Add one can of French mushrooms 
cut fine, and simmer for fifteen minutes. Beat 
together two eggs, two tablespoonfuls of flour, 
and one cupful of milk. Take the soup from 
the fire, add the thickening and one table- 
spoonful of butter. Reheat, bring to the boil, 
and serve at once. 

GERMAN SAGO SOUP 

Chop fine three pounds of the knuckle of veal 
and break the bones. Cover with four quarts 
of cold water, and simmer for three hours with 



144 One ^bousariD Simple Soups 

an onion and two stalks of celery cut fine and a 
tablespoonful of powdered sweet herbs. Strain, 
season, reheat, add three-quarters of a cupful of 
German sago which has been soaked in cold 
water for two hours, and simmer for half an 
hour. 

SCOTCH BARLEY BROTH 

Break two pounds of the knuckle of veal. 
Put into a soup-kettle with three quarts of cold 
water, and one onion, one turnip, and one stalk 
of celery cut fine. Simmer for three hours, 
strain, cool, skim, and reheat. Add one cupful 
of Scotch barley which has been cooked for 
half an hour in salted water. Bring to the boil, 
skim, season, and serve. 



VEAL AND TAPIOCA SOUP 

Put into three quarts of cold water three 
pounds of a knuckle of veal, one onion, one 
turnip, and two stalks of celery cut fine, two 
blades of mace, and pepper and salt to season. 
Simmer for three hours. Strain through a sieve, 
cool, skim, and reheat. Add half a cupful of 
pearl tapioca which has been soaked overnight 
in milk to cover. Simmer until the tapioca is 
clear, add a tablespoonful of minced parsley, 
and serve. 



Qne IbunDrcD IDeal Soups 145 

GR^BN VBAIv SOUP 

Break up three pounds of a knuckle of veal, 
cover with four quarts of cold water, add a large 
onion sliced, and simmer for four hours. Cook 
three cupfuls of spinach in salted water, and 
strain through a fine sieve. Add a lump of su- 
gar, and set aside. Strain the soup, cool, skim, 
and reheat. Add the spinach, thicken with 
butter and flour, according to directions pre- 
viously given, and add one cupful of cooked 
asparagus tips just before serving. 

VBAIv BROTH 

Break up three pounds of the neck of veal, 
cover with three quarts of cold water, add an 
onion and a turnip cut fine and a small bunch 
of parsley. Simmer for three hours, take out 
the bones, and press the rest through a sieve. 
Cool, skim, and reheat. Add one cupful of 
washed rice, and simmer until the rice is done. 
Serve with croutons. 

ST. ELMO SOUP 

Fry brown in butter two large onions, and add 
a tablespoonful of minced parsley. Add also 
three pounds of lean veal cut fine and three 
quarts of cold water. Simmer for three hours. 
Strain, cool, skim, season, and reheat. Add 



146 ©ne tTbousanD Simple Soupa 

one half cupful of rice which has been soaked 
for an hour in cold water, and simmer until the 
rice is done. Add four tablespoon fuls of 
grated cheese, bring to the boil, and serve. 

QUICK TAPIOCA SOUP 

Reheat six cupfuls of veal stock. Add half a 
cupful of pearl tapioca which has been soaked 
in cold water for three hours. Simmer until 
the tapioca is clear, add three tablespoonfuls of 
sherry, and serve. 

BARLEY CREAM SOUP 

Chop fine, with a large onion, three pounds of 
lean veal. Cover with four quarts of cold water 
and add half a pound of pearl barley. Simmer 
for four hours, strain through a fine sieve, sea- 
son, and add one cupful of boiling milk. Serve 
immediately. 

VEAL AND CELERY SOUP 

Cut up a dozen stalks of celery, cook until 
tender in salted water, with a small onion sliced, 
and press through a sieve. Add six cupfuls of 
veal stock, pepper and salt to season, and a 
teaspoonful of sugar. Bring to the boil, and 
thicken with one tablespoon ful of flour, rubbed 
smooth in a cupful of cold milk. 



©ne IbimDreD IDeal Soups 147 

VBAIv BOUII^IvON 

Cut fine three pounds of lean veal, cover with 
three quarts of cold water, and simmer slowly 
for two hours and a half. Season with salt and 
pepper, simmer half an hour longer, strain 
through cheese-cloth, cool, skim, reheat, and 
serve in cups. 

VEGBTABIvB SOUP 

Put a knuckle of veal into four quarts of 
water, with a tablespoonful of salt and a pod of 
red pepper. Simmer for three hours, skimming 
as needed. Add one cupful of cabbage cut fine, 
two cupfuls of diced potatoes, a minced carrot, 
three large onions, and a head of celery cut fine. 
Simmer until the vegetables are done. 

KENTUCKY VEGETABLE SOUP 

Prepare vegetable soup according to directions 
given above. Add three sliced tomatoes, a diced 
turnip, and the corn cut from two large ears. 
When the vegetables are done, take out the 
bones, press through a sieve, reheat, and thicken 
with a little flour, rubbed smooth in a cupful of 
cold milk. 

SUCCOTASH SOUP 

Three pounds of veal, one pint of lima beans, 
one quart of corn cut from the cobs, one quart 



148 One ZbouQant> Simple Soupa 

of boiled milk, and pepper and salt to season. 
Cut the veal into small bits and boil for an 
hour with the corn cobs in water sufficient to 
cover. Add the beans, boil for forty-five min- 
utes, add the corn, and cook thirty minutes 
longer. Add the boiling milk, the seasoning, 
and serve without straining. 

CREAM CEIvERY SOUP 

Boil together for an hour two quarts of veal 
stock, two bunches of celery, two onions, two 
cloves, three pepper-corns, and a small bunch 
of parsley. Strain, and add two cupfuls of 
whipped cream. Season with salt, and serve. 

CREAM TAPIOCA SOUP 

Prepare according to directions given above, 
using one cupful of soaked tapioca instead of 
the celery. 

CREAM ASPARAGUS SOUP 

Prepare according to directions given above, 
using two bunches of asparagus instead of the 
celery. 

FRENCH SAGO SOUP 

Chop fine three pounds of lean veal, cover 
with three quarts of cold water, simmer for two 



One IbunDreD IDeal Soups 149 

hours, strain, and reheat. Add one quarter of 
a pound of sago which has been soaked for two 
hours in cold water. Simmer for half an hour, 
thicken with the yolks of four eggs beaten 
smooth with two cupfuls of cold milk, and 
season with gait, pepper, and minced parsley. 

VEAL CONSOMME WITH IvETTUCE 

Allow two heads of lettuce for each quart of 
soup. Wash, parboil, and press out the water. 
Cool, cut in halves, season, and tie each piece 
into shape with a string. Simmer for an hour 
in veal stock, skim out the lettuce, take oflFthe 
strings, return to the stock, and serve with 
croutons. 

ITALIAN VEAL SOU? 

Cover a large knuckle of veal with three 
quarts of cold water, and simmer for three hours, 
skimming often. Strain, add a bay -leaf, a car- 
rot, an onion, a turnip, a blade of mace, two 
cloves, a stalk of celery, and a small bunch of 
parsley. Boil for an hour, strain, and cool. 
When it has jellied, measure the jelly, and re- 
heat with an equal amount of cream. Serve 
with dice of fried bread. 

CREAM CHEESE SOUP 

Rub together one tablespoonful of butter and 
two tablespoon fuls of flour. Season with salt, 



I50 One C^bousaiiD Simple Soups 

pepper, and celery salt, add a grated ouion, and 
two cupfuls of veal stock. Cook slowly uutil 
it thickens, and add the yolks of two eggs, 
beaten smooth with two cupfuls of milk. Re- 
heat, add four tablespoonfuls of grated Par- 
mesan cheese, and serve with dice of fried or 
toasted bread. 

JENNY LIND'S VEAL SOUP 

Cook half a cupful of pearl sago until clear 
in a quart of cold water. Add two cupfuls of 
cream in which the yolks of four fresh eggs 
have been beaten and two quarts of well- 
seasoned veal stock, boiling hot. Cook slowly 
uutil it thickens, but do not allow it to boil. 
Serve at once. 

VELVET VEAL SOUP 

Soak one tablespoonful of pearl tapioca for 
an hour in cold water, and cook until clear in 
four cupfuls of veal stock. Beat the yolks of 
three eggs, mix with a little cold stock, and 
stir into the hot soup. Do not allow it to boil. 
Season with salt, paprika, and nutmeg. 

MUSHROOM SOUP— II 

Cook a quart of fresh mushrooms in boiling 
water until tender, and rub through a. sieve. 
Add two quarts of veal stock, reheat, and 



©ne t)imJ)reD Deal Soups 151 

thicken with a tablespoonful each of butter 
and flour, cooked until thick with a cupful of 
cream or milk. Reheat, season, and serve. 

SAVORY RICK SOUP 

Wash half a cupful of rice, boil for fifteen 
minutes, and drain. Add one quart of veal 
stock, simmer until the rice is done, rub through 
a fine strainer, and reheat. Thicken with the 
yolks of two eggs, beaten smooth with half a 
cupful of cream, season to taste, and serve very 
hot with dice of fried or toasted bread. 

SPANISH PUREE OF TURNIPS 

Cut one large turnip into dice. Cover with 
six cupfuls of veal stock, add four tablespoon- 
fuls of butter, two cupfuls of rice, and salt, 
white pepper, and sugar to season. Bring to 
the boil, simmer for an hour, strain through a 
fine sieve, and reheat. Serve with dice of fried 
bread. 

PUREE A LA COLBERT 

Cut fine two heads of lettuce and fry brown 
in butter. Dredge with flour, and add six cup- 
fuls of veal stock. Season with salt, pepper, 
and nutmeg, boil five minutes, and rub through 
& sieve. Add sufQcient veal stock to make the 
required quantity of soup. Thicken with the 



152 One ^boueanD Simple Soups 

yolks of three eggs, beaten smooth iu two cup- 
fuls of cream. Reheat and serve with a poached 
egg in each plate. 

ONION SOUP A LA PLESSY 

Peel and parboil four dozen small onions. 
Drain, and fry brown in butter, adding a tea- 
spoouful of sugar. Dredge with flour, and add 
two quarts of veal stock, season with salt and 
pepper, and simmer until the onions are done. 
Cover the bottom of the soup tureen with thin 
pieces of toast, sprinkle liberally with grated 
cheese, and pour over them the hot soup. 

ONION SOUP WITH EGGS 

Slice and parboil four large onions. Drain, 
fry brown, dredge with flour, add three quarts 
of veal stock, and pepper and salt to season. 
Boil five minutes, and thicken with the yolks 
of six eggs, beaten with a cupful of milk and 
two tablespoonfuls of butter. Spread thin 
slices of toast on the bottom of the soup tureen, 
pour the hot soup over, and serve. 

VEAIv SOUP WITH CELERY 

Cut fine six small heads of celery, parboil, 
drain, and cool. Cover with three quarts of 
veal stock, and simmer for an hour, skimming 
when necessary. 



©nc Ibun^reD IDeal Soups 153 

VBAIv AND BARI.KY SOUP 

Parboil for ten minutes half a pound of 
barle}'. Cool, drain, and cook for three hours 
in a quart of veal stock, drain again, add three 
quarts of veal stock, reheat, and serve 

BRETON ONION SOUP 

Peel, slice, and parboil a quart of white 
onions. Drain and fry brown in butter. Dredge 
with flour, add three quarts of veal stock, 
season with salt and pepper, strain through a 
fine sieve, and reheat. Add two- tablespoon fuls 
of butter, and serve with dice of fried bread. 

GREEN PEA SOUP WITH RICE 

Boil three pints of green peas with a carrot 
and an onion in two quarts of veal stock. Re- 
move the onion and carrot and strain the soup 
through a fine sieve. Reheat, skim, season 
with salt, pepper, and sugar, add two cupfuls 
of boiled rice, and two teaspoonfuls of butter. 
Bring to the boil and serve. 

SPRING PEA SOUP 

Cook two quarts of green peas in two quarts 
of water with salt, a bunch of parsley, an 
onion, and a tablespoonful of butter. Take 
out the onion and parsley, rub through a 



154 ©ne Q:bou8anD Simple Soups 

fine sieve, add four cupfuls of veal stock, and 
reheat, skimming when necessary. Just before 
serving, add half a cupful each of cooked 
asparagus tips and string beans. Season with 
butter, pepper, and sugar. 



PEA SOUP A LA ST. GERMAIN 

Prepare according to directions given for 
Spring Pea Soup, omitting the asparagus tips 
and beans. Beat together in a sauce-pan two 
whole eggs, the j'olks of six, and half a cupful 
of cream. Strain through cheese-cloth, add 
one cupful of veal stock, pour iuto a buttered 
pan, and bake until firm, setting the pan into 
another of boiling water. "When the custard is 
cool, turn out and cut into cubes. Serve some 
of the garnish in each plate of soup. 



VEAL SOUP A LA NAVARRAISE 

Thicken five pints of veal stock with two 
ounces of flour, slightly browned in butter, 
add a pint of stewed tomatoes, and boil for half 
an hour, skimming when necessar}-. Strain 
through a fine sieve, add half a pound of 
broken vermicelli, which has been cooked 
until tender in boiling salted water, reheat, 
skim, season, and serve. 



©ue IbunDrcD IDeal Soups 155 

RICE SOUP X LA FIvAMANDB 

Cut fine one carrot, one turnip, one onion, 
a stalk of celery, two leeks, and one quarter of 
a cabbage. Fry in butter with a teaspoonful 
of sugar, add three quarts of veal stock, a bunch 
of parsley, and a thin slice of ham. Simmer 
until the vegetables are done, take out the ham 
and parsley, add one half cupful each of green 
peas and string beans, previously cooked, and 
three cupfuls of boiled rice. Skim, season, and 
serve. 

BNGIvISH VEAL AND RICE SOUP 

Cook one cupful of rice until tender in a 
quart of veal stock. Cut half a pound of 
veal cutlet into cubes, fry brown in butter, 
drain, and add to the soup. 

VEAL AND POTATO SOUP WITH RICE 

Prepare according to directions given for 
English Veal and Rice Soup, adding a quart of 
stewed and strained tomatoes and a parboiled 
green pepper, chopped fine. Reheat, skim, and 
serve with croutons. 

CREAM OF BARLEY X LA JARDINE^RE 

Parboil and drain a pound of well-washed 
barley. Cover with two quarts of veal stock, 



156 Que C^bousanO Simple Soupe 

simmer for four hours, rub through a fine sieve, 
and add euough milk to make three quarts of 
soup. Boil again, skim, season with butter, 
pepper, salt, and sugar, and add one cupful of 
boiling cream. Just before serving, add oue 
half cupful each of cooked carrots and turnips, 
cut into dice, cauliflower flowerets, and green 
peas. 

GERMAN TOMATO SOUP 

Cook together two cans of tomatoes, two car- 
rots, two onions, and three ounces of raw ham. 
Add two quarts of veal stock, strain, season, 
and reheat. Thicken with one tablespoonful 
each of butter and flour, blended with a little 
cold veal stock, bring to the boil, season with 
salt, pepper, butter, and sugar, and serve with 
croutons. 

VEAL SOUP A L' INDIEN 

Cut two pounds of lean veal into cubes, and 
fry brown in butter, with four ounces of lean 
ham, also cut into cubes. Dredge with three 
tablespoon fuls of flour and a tablespoonful of 
curry powder. Add three quarts of veal stock, 
and a bunch of parsley, two leeks, and two 
stalks of celery tied together. Add also the rind 
of a lemon. Bring to the boil, skim, cover, and 
simmer for two hours. Remove the vegetables 



©ne IbunDreD Deal Soups 157 

and lemon peel, season with salt and pepper, 
and serve with plain boiled rice. 

FRENCH CRBAM OF RICE 

Cover a pound of rice with two quarts of veal 
stock, season with salt and nutmeg and cook 
for an hour. Rub through a fine sieve, reheat, 
dilute to the proper consistency with boiling 
cream, season with butter and sugar, and serve 
with dice of fried or toasted bread. 

SWEDISH CREAM OF BARLEY 

Cook together for four hours six cupfuls of 
veal stock, one cupful of barley, a sliced onion, 
an inch of stick cinnamon, and a blade of 
mace. Rub through a fine sieve, add two cup- 
fuls of boiling milk and one cupful of hot 
cream. Season with salt and red pepper, and 
thicken with the yolks of two eggs, beaten 
light with two tablespoon fuls of cream. 

SCOTCH CEIvERY SOUP 

Cut two heads of celery into small pieces, add 
two cupfuls of veal stock, a quarter of a pound 
of lean ham, a tablespoonful of sugar, and two 
tablespoonfuls of butter. Boil for half an hour, 
add six cupfuls of veal stock, a pinch of salt, 
and a blade of mace. Simmer for an hour, 
strain through a coarse sieve, reheat, add two 



158 One ^bousanD Simple Soups 

cupfuls of boiliug cream, and serve with 
croutons. 
This soup may be thickened if desired. 

VEAIy SOUP A LA XAVIBR 

Mix the well-beaten yolks of four eggs, and 
the white of one, with one cupful and a half 
of flour. Season with salt, pepper, minced 
parsley, and grated nutmeg. Add as much veal 
stock as will make the batter thin enough to 
pass through the holes of the skimmer. Re- 
heat two quarts of veal stock, and when it boils 
pour the batter into it through the skimmer, 
stirring constantly. Boil fifteen minutes, and 
serve. 

ITALIAN TAPIOCA SOUP 

Simmer for an hour, in one quart of veal 
stock, one third of a cupful of tapioca, which 
has been soaked over night in cold water. Add 
one onion grated, two stalks of celery chopped 
very fine, a blade of mace, a tablespoonful of 
butter, and two cupfuls of milk. Simmer for 
twenty minutes, season with salt, pepper, but- 
ter, and sugar, and serve with croutons. 

VEAL STOCK— II 
Break up two pounds of the knuckle of veal 



©lie Ibun^rcD tDcal Soups 159 

and put into a stew-pan with the bones and 
trimmings of veal or chicken. Add a quarter of 
a pound of lean ham, two stalks of celery, an 
onion, a clove, a blade of mace, six pepper- 
corns, and two tablespoon fuls of rice. Cover 
with three quarts of cold water, simmer for 
four hours, skimming when necessary, strain, 
season, and use as required. 



SWEDISH CREAM OF BREAD SOUP 

Prepare according to directions given for 
Swedish Cream of Barley, using two cupfuls of 
stale bread crumbs instead of the barley. 



NORMANDY SOUP 

Cover three pounds of the knuckle of veal 
with three quarts of cold water. Bring to the 
boil, skim, and simmer for three hours. Fry 
brown in butter an onion, a slice of turnip, and 
a slice of carrot, all cut fine. Dredge with flour, 
blend with a little cold stock, and put into the 
soup-pot. Add also four cupfuls of stale bread, 
season with salt, pepper, and nutmeg, and sim- 
mer for two hours longer. Strain through a 
coarse sieve, reheat, add a quart of boiling 
milk, and serve. 



i5o One (TbousanD Simple Soupe 

ST. GERMAIN SOUP— II 

Put a can and a half of peas into a vSoup- 
kettle, with an onion, a teaspoon ful of sugar, a 
tablespoon ful of salt, a dash of white pepper, 
and a bay-leaf, a bunch of parsley, and a blade 
of mace tied together^ Simmer for half an 
hour, remove the herbs, and rub the rest 
through a sieve. Add six cupfuls of veal stock, 
reheat, and thicken with three tablespoonfuls 
each of butter and flour, blended together and 
cooked until thick in two cupfuls of milk. 
Bring to the boil, strain once more, add half a 
can of peas, and serve. 

WHITE VEAL SOUP 

Two cupfuls of veal stock, two cupfuls of 
milk or cream, one tablespoonful of butter, one 
tablespoonful of flour, half a cupful of cold 
boiled rice, and half a cupful of cold veal cut 
fine. Melt the butter, add the flour and the 
milk. Stir until thick, add the stock, rice, and 
veal, season with salt, pepper, and minced pars- 
ley, reheat, and serve. 

WHITE VEAIv SOUP— II 

Put a knuckle of veal into a soup-kettle, cover 
with cold water, bring to the boil, skim, simmer 
two hours and a half, and strain. Season 



Qnc f)unDrcD Deal Soups i6i 

with salt, pepper, and powdered mace, add one 
cupful of broken vermicelli, simmer until the 
vermicelli is tender, add a tablespoonful of but- 
ter, and thicken with the yolks of four eggs 
beaten smooth with a cupful of cream. 

NORMANDY SOUP— II 

Put into a soup-kettle a knuckle of veal, a 
quart of small onions, and four quarts of cold 
water. Simmer for two hours. Add half a 
loaf of stale bread, cut into slices, and simmer 
for two hours longer. Take out the bones, 
strain through a sieve, reheat, and thicken with 
two tablespoonfuls of butter and two of flour, 
blended with a little of the soup. Stir until it 
thickens, season with salt and pepper, add one 
quart of boiling cream, and serve. 

CREAM OF POTATO SOUP 

Boil ten large potatoes, mash with a cupful 
of cream, and season to taste with grated onion. 
Blend together one tablespoonful of butter and 
two of flour, add two cupfuls of cold milk, and 
cook until thick, stirring constantly. Add four 
cupfuls of boiling veal stock, the mashed potato, 
and two tablespoonfuls of minced parsley. 
Bring to the boil and serve. 



i62 One ^bouganD Simple Soups 

FRENCH ONION SOUP 

Parboil six small onions, and simmer for half 
an hour with a cupful of stale bread crumbs in 
four cupfuls of veal stock. Strain through a 
coarse sieve, add two cupfuls of boiling milk, 
and thicken with butter and flour according to 
directions previously given. Season with salt 
and pepper, add a pinch of soda, a tablespoon- 
ful of minced parsley, and serve. 

VEAL AND TAPIOCA SOUP— II 

Soak half a cupful of tapioca for two hours in 
cold water. Reheat four cupfuls of veal stock , 
and when it boils add the tapioca. Cook for 
fifteen or twenty minutes, season with salt, pep- 
per, minced parsley, and kitchen bouquet, and 
serve with croutons. 

ALMOND SOUP 

Melt one tablespoonful of butter, add two 
tablespoon fuls of corn-starch and two quarts of 
veal stock. Cook until it thickens, stirring con- 
stantly. Season with salt and pepper. Add 
one cupful of hot cream, and half a cupful of 
blanched and broken almonds. 

FRENCH POTATO SOUP 
Peel and slice ten potatoes, and fry brown in 



©ne tbunDreO IDcal Soups 163 

butter with two onions, two leeks, and a head of 
celery cut fine. Add three cloves, salt and pars- 
ley to season, and two quarts of veal stock. Sim- 
mer until the potatoes are done, strain through 
a fine sieve, reheat, add two tablespoonfuls 
of butter, and thicken with the yolk of an egg 
beaten with half a cupful of cream. 

GBRMANTOWN SOUP 

Reheat six cupfuls of veal stock with a bay- 
leaf, a tablespoonful of grated onion, and a can 
of peas. Add a tablespoonful of butter, season 
with salt, pepper, and a grating of nutmeg. 
Simmer for half an hour, strain through a fine 
sieve, and return to the fire. Add one cupful 
of grated raw potato, and cook until thick, stir- 
ring constantly. 

QUICK VEAL SOUP 

Cook a large onion and half a cupful of rice 
in two quarts of veal stock. Take out the on- 
ion, season the soup to taste, and thicken with 
butter and flour according to directions pre- 
viously given. 

QUICK VBAIv BROTH 

Cover a knuckle of veal with six cupfuls 
of cold water, add a teaspoonful of salt, and 



i64 One ^bousanD Simple Soups 

simmer for two hours. Add a small onion, two 
tablespoonfuls of rice, a stalk of celery, and a 
dash of red pepper. Simmer one hour longer, 
remove the meat, onion, and celery, and serve. 

SARATOGA SOUP 

Strain and reheat one can of tomatoes. Add 
half a cupful of sago, and boil until the sago 
is clear. Add two cupfuls of veal stock, salt, 
pepper, and Worcestershire sauce to season, 
bring to the boil, and serve. 

QUICK VEAL SOUP— II 

Beat the yolks of four eggs thoroughly with 
four tablespoonfuls of cream. Add one large 
cupful of boiling cream and four cupfuls of 
boiling veal stock. Season with salt, pepper, 
powdered mace, and add one half cupful of 
blanched almonds or chestnuts, shredded fine. 

SWKETBREAD SOUP 

Reheat one quart of veal stock and add two 
cupfuls of cream which has been beaten with 
the yolks of two eggs. Take from the fire, 
season to taste, and add one cupful of parboiled 
sweetbreads, cut into small bits, and one cup- 
ful of unsweetened whipped cream. 



©ne Ibun^reD IDeal Soups 165 

EGG SOUP 

Butter six slices of stale bread, sprinkle with 
sugar, and brown in the oven. Reheat two 
cupfuls of veal stock and two cupfuls of milk 
in which the yolks of three eggs have been 
beaten. Add one tablespoon ful of butter, sea- 
son with salt, pepper, minced parsley, and a 
grating of nutmeg. Pour over the toast, cover 
for ten minutes, and serve. 

GERMAN VEAL SOUP 

Put two pounds of the knuckle of veal into 
three quarts of cold water, with a carrot and an 
onion, a clove, and salt, pepper, parsley, and 
thyme to season. Simmer for four hours, cool, 
skim, and strain. Reheat six cupfuls of this 
stock, add half a cupful of cooked vermicelli, a 
tablespoonful of chopped parsley, a grating of 
nutmeg, and the yolk of an egg, blended with 
half a cupful of milk. Reheat, but do not boil. 

GERMAN TOMATO SOUP 

Cut up one pound of the breast of veal, add 
the bones, one tablespoonful of butter, one 
onion and one carrot, cut fine, two cupfuls of 
tomatoes, and a green pepper. Season with 
pepper, salt, and minced parsley, cover with 
three quarts of cold water, and simmer for 



i66 One ^bousanD Simple Soups 

three hours, skimming as needed. Skim out 
the bones, add a teaspoonful of sugar and one 
cupful of cold boiled rice. 

ITALIAN CHESTNUT SOUP 

Peel and blanch fifty large chestnuts, cover 
with veal stock, add two tablespoonfuls of bread 
crumbs, salt, pepper, and nutmeg to season, 
and simmer for two hours or more. Press 
through a sieve, measure the quantity of soup, 
and add half as much boiling milk. Thicken 
with the yolk of an egg beaten with a little 
cold milk, add a tablespoonful of sherry, and 
serve with croutons. 

GREEK CUCUMBER SOUP 

Peel four cucumbers, cut them into dice, and 
fry in butter. Add four cupfuls of veal stock, 
two cupfuls of milk, salt, pepper, and mace to 
season, and cook for two hours. Strain through 
a fine sieve, thicken with butter and flour ac- 
cording to directions previously given, reheat, 
and serve. 

FRENCH POTATO SOUP 

Reheat four cupfuls of veal stock. Add ten 
potatoes peeled and cut fine, two sliced onions, 
two stalks of celery, and a tablespoonful of 



®ne IbunOreD Deal Soups 167 

butter. Add also four slices of stale bread. 
Simmer for two hours, rub through a fine sieve, 
season with salt, pepper, and nutmeg, and 
thicken with one tablespoon ful each of flour 
and butter cooked with two cupfuls of milk. 
Serve with croutons. 

FRENCH CREAM OF LETTUCE 

Chop fine three large heads of lettuce, and 
fry in butter. Add half a cupful of rice, a small 
bunch of parsley, and two quarts of veal stock. 
Boil for an hour, rub through a fine sieve, add 
two cupfuls of boiling milk, and serve -with 
croutons. 

ENDIVE SOUP 

Parboil four heads of endive, drain, and chop 
fine. Fry in butter, season wnth salt, pepper, 
and mace, and dredge wnth flour. Add four 
cupfuls of veal stock and one cupful of boiling 
milk. Cook for an hour, rub through a fine 
sieve, and thicken with the yolks of two eggs, 
beaten smooth with a half a cupful of milk. 

GERMAN CABBAGE SOUP 

Parboil a cabbage, drain, chop fine, and fry in 
butter. Season with salt and pepper, dredge 
with flour, and add four cupfuls of veal stock. 



i68 ©ne ^boueanD Simple Soups 

Simmer for an hour, rub through a fine sieve, 
add two cupfuls of boiling milk, season to taste, 
and serve with croutons. 

BOMBAY COCOANUT SOUP 

Grate a cocoanut, and simmer for two hours 
in six cupfuls of veal stock. Strain through a 
line sieve, add the milk of a cocoanut, and two 
cupfuls of cream. Blend, together one table- 
spoonful each of butter and corn-starch, cook 
until smooth and thick with a little cold milk, 
take from the fire, and mix with two well-beaten 
eggs. Reheat the soup, add the thickening, 
season to taste, and serve with croutons. 

WHITE VKLVKT SOUP 

Boil the bones and trimmings of veal for three 
hours with ati ouion, a turnip, and two carrots. 
Strain, reheat, season to taste, and thicken with 
three eggs beaten smooth in two cupfuls of 
cream. 

SOUP A LA DUCHESS 

Fry in butter two slices of carrot and two 
slices of ouion. Add two blades of mace, and 
four cupfuls of veal stock. Simmer half an 
hour, strain, and add two cupfuls of boiling milk. 
Thicken with one tablespoonful of butter and 



©ne IbunDrcO IDcal Soups 169 

two of flour, blended and cooked until thick 
with a little of the soup, season with salt and 
pepper, add one half cupful of grated cheese, 
reheat, and serve with croutons. 

SPRING SOUP 

Fry a large onion brown in butter. Add four 
cupfuls of veal stock, and half a cupful of stale 
bread crumbs. Simmer for one hour and rub 
through a fine sieve. Cook together one table- 
spoonful of butter, two of flour, and one cupful 
of milk. Reheat the soup, add the thickening, 
and one cupful of cream. Season to taste, and 
serve with croutons. 

VBAIv FARINA SOUP 

Reheat four cupfuls of beef stock, and add one 
quarter of a cupful of farina. Boil for fifteen 
minutes, add two cupfuls of boiling milk, and 
one cupful of cream. Season with salt, pepper, 
and a grating of nutmeg. Serve with croutons. 

VBAIv FARINA SOUP— II 

Reheat four cupfuls of veal stock, and when 
it boils hard, sprinkle in carefully three table- 
spoonfuls of farina. Simmer until the farina is 
done. Season to taste, and thicken with the 



170 One ^bousanD Simple Soups 

yolks of two eggs beaten smooth with a little of 
the soup. 

VEAIv AND ASPARAGUS SOUP 

Reheat two quarts of veal stock with an onion 
and a bunch of parsley. Simmer for half an 
hour, strain, and thicken with the yolks of two 
eggs beaten smooth with a little cold stock. 
Add one cupful of cooked asparagus tips, and 
serve. 

AUSTRIAN VEAL SOUP 

Reheat two quarts of veal stock and add one 
cupful each of cooked green peas and diced car- 
rots. Thicken with butter and flour according 
to directions previously given. 

QUICK TOMATO SOUP 

Add two cupfuls of stewed tomato to four cup- 
fuls of veal stock. Strain, season to taste, and 
thicken with one tablespoonful each of butter 
and flour blended and cooked until thick, in a 
little cold stock. 



ONE HUNDRED AND FIFTY 
CHICKEN SOUPS 



CHICKEN BROTH 

Cut a chicken into small pieces and put into 
a kettle, with two tablespoonfuls of pearl bar- 
ley, a pinch of carraway seed, and a head of 
lettuce cut fine. Cover with two quarts of cold 
water, and simmer for four hours, skimming 
when necessary. Strain through a fine sieve, 
season to taste, and serve. 

CHICKEN CONSOMM^ 

Cut up a chicken and put into a kettle with 
three pounds of the knuckle of veal and four 
quarts of stock or water. Add an onion, two 
cloves, two leeks, and three stalks of celery. Add 
a teaspoonful of salt, simmer for three hours, 
skim, strain, and cool. Remove the fat, reheat, 
season to taste, and serve. 

'CHICKEN SOUP 

Select an old fowl and cut it in pieces. Put 
171 



172 Owe ^boueanD Simple Soups 

into the soup-kettle, with a sliced carrot, two 
onions, two cloves, and water to cover. Sim- 
mer for three or four hours, and strain. Reheat 
the liquor, add one cupful each of washed rice 
and meat of the chicken, a small turnip 
chopped, and a blade of mace. Simmer for 
three hours, rub through a sieve, season to 
tai:te, and serve. 

DUTCH CHICKEN SOUP 

Cut a small onion fine and fry brown in but- 
ter. Add a pound of chicken, with the broken 
bone, six cupfuls of veal stock, three table- 
spoonfuls of rice, a small bunch of parsley, and 
salt and pepper to season. vSimmer until the 
meat is in rags, take out the bones, and serve. 

CREOLE CHICKEN SOUP 

Prepare according to directions given for 
Dutch Chicken Soup, adding a small green 
pepper, a tablespoon ful of cooked ham, 
chopped fine, and a tablespoonful of Italian 
tomato paste. 

PORTUGUESE CHICKEN SOUP 

Prepare according to directions given for 
Dutch Chicken Soup, and add 9ue cupful of 
finely-chopped cooked vegetables just before 
serving. 



©lie IbuiiDreD anO ^Fittg Cbicften Soups 173 

QUEEN CHICKEN SOUP 

Prepare chicken consomme according to 
directions previously given. Add one half cup- 
ful each of cooked chicken, boiled rice, and 
bread crumbs. Thicken with one tablespoonful 
each of butter and flour, rubbed smooth in a 
little cold stock. Rub through a fine sieve, 
reheat, and serve with croutons. 

CHICKEN SOUP WITH LEEKS 

Chop an onion fine, and fry brown in butter. 
Add a pound of chicken with the bones, six 
cupfuls of stock or water, a small bunch of 
parsley, and three leeks cut fine. Simmer 
until the meat drops from the bones, remove 
the bones and parsley, and serve. 

CHICKEN SOUP A LA COLBERT 

Chop fine a head of celery, fry in butter, and 
add six cupfuls of chicken stock. Simmer for 
an hour, rub through a fine sieve, and reheat. 
Season to taste, thicken with the yolks of three 
eggs beaten smooth with a cupful of cream, 
and serve with a poached egg in each plate. 

JULIENNE SOUP 
Cut into match-like strips carrots, onions, 



174 ®ne ^bousanO Stmple Soups 

leeks, turnips, and celery, having two cupfuls 
of vegetables in all. Fry in butter, and add six 
or eight cupfuls of chicken broth. Simmer 
until the vegetables are tender and serve with 
croutons. 

JULIENNE SOUP— II 

Prepare according to directions given above, 
using cauliflower, peas, asparagus, and onion. 
Cook the asparagus tips separately, and add to 
the soup just before serving. 



LETTUCE SOUP 

Chop fine three heads of lettuce and cook 
until tender in sufiBcient veal stock to cover, 
with a small bunch of parsley, a clove, an 
onion, a carrot, a sprig of thyme, and a bay- 
leaf. Take out the bay-leaf, rub through a fine 
sieve, add six cupfuls of boiling chicken stock, 
and serve with croutons. 



CREAM OF LETTUCE SOUP 

Prepare according to directions given above, 
and thicken with the yolks of three eggs, 
beaten smooth in a cupful of cream. 



©nefJunOreD anJ) ^ittv. Cbfcken Soups 175 

CHICKEN SOUP A LA REINB 

Put a five-pound chicken into the soup- 
kettle, with three quarts of cold water, half a 
cupful of rice, four cloves, a blade of mace, a 
bay-leaf, and an inch of stick cinnamon. Sim- 
mer for two hours. Chop fine a carrot and an 
onion, fry in butter, add to the chicken, and 
simmer for an hour longer. Take out the 
chicken and the spices, chop the chicken fine, 
and return to the soup. Rub it through a sieve, 
reheat, and thicken with three tablespoonfuls 
of butter, and two of flour, cooked until thick 
with one cupful of cream. Season to taste and 
serve. 

EGG AND CHICKEN SOUP 

Reheat six cupfuls of chicken stock, add half 
a cupful of cold boiled rice, and two hard-boiled 
eggs, chopped fine. Thicken with one table- 
spoonful each of butter and flour, rubbed smooth 
in a little cold chicken stock, season with salt, 
pepper, and minced parsle}^, and serve. 

GERMAN CHICKEN SOUP 

Reheat six cupfuls of chicken stock, add one 
cupful of cooked tapioca, and one cupful of 
milk. Season to taste. Thicken with the yolks 
of two eggs beaten smooth with one cupful of 



176 One ^bousauD Simple Soups 

cream, and pour the hot soup over the whites 
of the eggs, beaten to a stiflf froth. 



CREAM OF RICE AND CHICKEN 

Reheat one quart of chicken stock. Add a 
small onion, a stalk of celery, half a cupful of 
rice, and simmer for two hours. Strain, re- 
heat, season to taste, add one pint of boiling 
cream, and serve with a tablespoonful of 
whipped cream in each plate. 

MUSHROOM SOUP 

Cut into dice two cupfuls of mushrooms, and 
cook until tender in sufficient chicken stock to 
cover. Add four cupfuls of chicken stock, 
season with salt and pepper, and thicken with 
a tablespoonful each of butter and flour, blended 
with a little cold stock. 



CHICKEN GUMBO 

Chop half a pound of ham and fry it. Add 
the meat from half a chicken, a chopped onion, 
a can of okra, and two cupfuls of stewed toma- 
toes. Add cold water to cover, season to taste, 
and cook until the chicken is done. Serve with 
boiled rice. 



©lie 1bunC)reD anD 3fittg Cbicften Soups 177 

MISSISSIPPI CHICKEN GUMBO 

Cut up a large tender chicken and fry brown 
in butter with a quart of okra. Add two cup- 
fuls of stewed tomatoes, a large onion, chopped, 
half a cupful of chopped raw ham, and water to 
cover. Simmer until the chicken falls from 
the bone, and take out the bones. Add twelve 
soda crackers, a tablespoonful of butter, black 
and red pepper to season, and three hard-boiled 
eggs, chopped fine. 

CREOIvE CHICKEN GUMBO 

Cut up a chicken, and fry brown in ham or 
bacon fat. Cover with three quarts of cold 
water, and boil until the chicken is tender. 
Add the corn cut from three large ears, two 
sliced tomatoes, two potatoes cut into dice, six 
pods of okra, and half a cupful of cold boiled 
ham chopped fine. Boil until the chicken falls 
to pieces, take out the bones, and serve. 

KENTUCKY CHICKEN GUMBO 

Fry a chicken brown, add two quarts of 
water, a pint and a half of sliced okra, a 
pod of red pepper, and a small piece of ham. 
Simmer for three hours, take out the ham and 
chicken bones, season to taste, and serve. 



178 Qne tTbousanO Simple Soups 

CHICKEN SOUP WITH LEEKS AND 
ONIONS 

Slice an onion, fry brown in a tablespoon ful 
of butter, add one pound of chicken with the 
broken bones, six cupfuls of chicken stock, 
three leeks, a small bunch of parslej-, two 
stalks of celery, a blade of mace, and salt and 
pepper to season. Simmer until the meat drops 
from the bones, remove the bones, celery, pars- 
ley, and mace, and serve with dice of fried 
bread. 

QUICK CHICKEN SOUP 

Slice an onion, and fry brown in butter, with 
half a chicken. Add six cupfuls of chicken 
stock, half a cupful of raw rice, and pepper, 
salt, and minced parsley to season. Simmer 
until the meat drops from the bones, take out 
the bones, and serve. 

CREAM CHICKEN BROTH 

Cut up a chicken, remove the skin and fat, 
and cook until tender, with an onion, in water 
to cover. When the chicken is tender, take 
out the white meat, and cook the rest until the 
meat drops from the bones. Strain, skim, add 
two tablespoonfuls of rice, and cook until the 
rice is tender. Season with salt and pepper. 



®ne IbuiiDrcD atiD jfitt^ Cbicften Soups 179 

add the white meat of the chicken chopped 
fine, season to taste, add one half cupful of 
boiling cream, and serve with croutons. 

FLORIDA CHICKKN GUMBO 

Slice an onion, and fry brown with a few 
slices of bacon. Add a chicken which has been 
cleaned and cut up, and two quarts of water. 
Cook until the bones are clean. Cut the meat 
fine, strain the liquor, add the chicken, a pint 
of okra cut small, one cupful of green corn, a 
green pepper, shredded, a can of tomatoes, and 
a teaspoonful of curry powder. Cook until the 
vegetables are done, then add salt and pepper 
to season, and one tablespoonful of gumbo filee 
powder. Serve with plain boiled rice. 

FLORIDA CHICKEN GUMBO WITH 
OYSTERS 

Prepare according to directions given above, 
adding one quart of oysters five minutes before 
serving. 

IRISH CHICKEN SOUP 

Reheat six cupfuls of chicken stock. Chop 
fine two stalks of celery, two onions, and a head 
of lettuce. Cook in the boiling stock until 
the vegetables are tender, seasoning with salt, 



i8o One ^bousauD Simple Soups 

pepper, and sweet herbs. Thicken with the 
yolks of two eggs, beaten smooth with a cupful 
of cream, and add one cupful of cooked green 
peas just before serving. 

QUBKN CHICKEN SOUP— II 

Boil a chicken until tender, take out and re- 
duce the liquor, by rapid boiling, to a quart. 
Chop the white meat fine, rub through a sieve, 
and return to the liquor. Add one pint of veal 
stock, half a cupful of stale bread crumbs, the 
yolks of five hard-boiled eggs, and four cupfuls 
of boiling cream. 

CHICKEN CREAM SOUP 

Reheat two quarts of chicken stock, add one 
cupful of cold cooked chicken cut very fine, 
and three chopped hard-boiled eggs. Season 
with salt, pepper, grated onion, and minced 
parsley, add one cupful of boiling cream, and 



CREAM OF CHICKEN AND BARLEY 

Reheat six cupfuls of chicken stock, with a 
chopped onion, a blade of mace, a small piece 
of stick cinnamon, and a cupful of barley. 
Simmer for five hours, rub through a fine sieve, 
and reheat. Add two tablespoonfuls of butter, 



®ne IbunDrcD auD jFittg Cbicftcn Soups iSi 

one cupful of boiling cream, and salt and pep- 
per to season. Thicken with the yolks of 
three eggs beaten smooth with a cupful of 
milk, and serve with croutons. 

CREAM OF CHESTNUTS 

Peel and blanch three cupfuls of French 
chestnuts. Cook for half an hour in boiling 
water, then add two cupfuls of chicken stock 
and boil twenty minutes longer. Rub through 
a fine sieve, reheat, season with salt, pepper, 
and butter, and add two cupfuls of boiling 
cream. Serve in cups. 

BISQUE OF CHICKEN. 

Cook a large chicken with three stalks of 
celery and an onion, chopped fine, in water to 
cover. When the meat slips from the bones, 
skim the soup, remove the bones, and chop the 
meat very fine. Return the meat to the soup 
and reheat. Thicken with a tablespoonful each 
of butter and flour cooked smooth in a cupful of 
milk, add a pinch of soda, a tablespoonful of 
minced parsley, and a cupful of cracker crumbs. 
Bring to the boil and serve. 

CHICKEN CUSTARD 
Reheat two cupfuls of chicken stock and add 



i82 One ^bousanD Simple Soups 

the yolks of four eggs, beaten smooth with a 
little cold stock. Cook iu a double boiler m:til 
it becomes soft and creamy. Season to taste, 
and serve. Invaluable for invalids. 

CHICKEN BROTH A LA CHEVALI^RE 

Reheat six cupfuls of chicken stock, and add 
the shredded leaves of a head of lettuce. Sim- 
mer until the lettuce is tender, season to taste, 
and serve with circles of fried bread in each 
plate. 

CHICKEN SOUP A LA MAINTENON 

Reheat six cupfuls of chicken stock, season 
with minced parsle}-, a leek, and a stalk of 
celery, finely chopped. Thicken with the yolks 
of three eggs beaten smooth with half a cupful 
of cream, add a tablespoonful of butter, a 
grating of nutmeg, and one cupful of boiled 
rice. 

CHICKEN A LA SONTAG 

Cut up a chicken and fry in butter, with a 
chopped onion and one quarter of a pound of 
chopped raw ham. Dredge with flour, add 
three quarts of chicken stock, and simmer 
until the meat falls from the bones. Take out 



©ne fjunDreD anD ipifti^ CbicFien Soups 183 

the bones, chop the chicken fine, and strain the 
soup through a coarse cloth. Add four leeks, 
chopped and fried, two cupfuls of boiled rice, 
reheat, pour over the chicken, and serve. 

GERMAN CHICKEN SOUP— II 

Reheat three quarts of chicken stock. 
Thicken with the yolks of six eggs, beaten 
smooth with a cupful of cream and the juice of 
a lemon, season with salt, pepper, and grated 
nutmeg, and serve very hot with croutons. 

CHICKEN SOUP A L' INDIBN 

Cut up a chicken, and fr}^ it in butter, with 
an onion, and a quarter of a pound of raw ham 
cut fine. Dredge with flour, season with salt 
and pepper, add a tablespoonful of curry pow- 
der, oue quart of cold water, and two quarts of 
beef stock. Add a bunch of parsley and the 
rind of a lemon, and boil until the meat slips 
from the bones. Take out the bones, lemon, 
and parsley, cut the meat fine, add half a cupful 
of rice, and simmer all together until the rice is 
done, skimming when necessary. 

CHICKEN BROTH WITH POACHED EGGS 

Reheat three quarts of chicken stock, and 
when it boils rapidly break in, one by one, 
eight fresh eggs. Season to taste, and serve. 



1 84 ©ne ^bousanD Simple Soupa 

CHICKEN SOUP A LA MARLY 

Reheat three quarts of chicken stock, add 
a head of lettuce, cut fine, and three cupfuls 
of green peas. Simmer until the peas are 
done, season to taste, and serve very hot, with 
croutons. 

CHICKEN SOUP A LA CHIFFONNADE 

Cut up a chicken, fry in butter, add three 
quarts of chicken stock, three leeks, a bunch of 
parsley, and powdered sweet herbs. When the 
chicken is tender, remove, chop the meat fine, 
strain the soup, and reheat. Add the chopped 
chicken and two heads of lettuce shredded fine. 
Simmer until the lettuce is done, and serve im- 
mediately with croutons. 

PRINCESS CHICKEN SOUP 

Cook a pound of rice in two quarts of chicken 
stock, rub through a fine sieve, and reheat. 
Season with salt, pepper, butter, and sugar. 
Add two cupfuls of boiling cream, and a cupful 
of cooked asparagus tips. 

BARLEY SOUP A LA PRINCESSE 

Cook ten ounces of pearl barley in two quarts 
of chicken stock. Rub through a fine sieve, 



Qne Ibun&reO anD jfiftg Cbichen Soups 1S5 

reheat, season to taste, and dilute to the proper 
consistency with boiling cream. 

CHICKEN SOUP A LA CHEVREUSE 

Peel a quart of very small white onions and 
boil until tender, changing the water three 
times. Line a soup tureen with thin slices of 
toast, cover with the onion, add one pint of 
cooked green peas, and two quarts of boiling 
chicken stock. Serve immediately. 

CHICKEN SOUP A LA KITCHENER 

Melt three tablespoon fuls of butter, add three 
tablespoon fuls of flour, and three tablespoon fuls 
of chicken stock. Cook until it thickens, sea- 
son with salt, pepper, and grated nutmeg. Add 
one cupful of cold boiled rice, and one cupful 
of chopped cooked chicken. Dilute to the 
proper consistency with boiling cream. 

CREAM OF CHICKEN A LA BUFFON 

Cook a pound of rice in two quarts of chicken 
broth until tender. Rub through a fine sieve, 
reheat, season wnth salt, pepper, butter, and 
nutmeg, and thicken with the yolks of four eggs, 
beaten smooth with half a cupful of cream. 
Add one cupful of green peas, previously 
cooked, and serve with croutons. 



1 86 ®]\c Cbou6anD Simple Soups 

CHICKEN SOUP A LA NIVERNAISE 

Chop fine half a pound of ham, three carrots, 
two onions, a turnip, two leeks, a bunch of 
parsley, and a quarter of a cabbage. Fry in 
butter, dredge with flour, add three quarts 
of chicken stock, and a cupful of boiled rice. 
Stir constantly until it thickens, then simmer 
until the vegetables are done. Serve without 
straining. 

CHICKEN AND ONION SOUP 

Slice a dozen onions, fry in butter, add a tea- 
spoonful of sugar, dredge with flour, and add 
three quarts of chicken stock. Simmer until 
the onions are done, rub through a fine sieve, 
reheat, add two tablespoonfuls of butter, and 
salt, pepper, and minced parsley to season. 
Serve with dice of fried bread. 

RICE AND LEMON SOUP 

Prepare German Chicken Soup, according to 
directions previously given, and add six ounces 
of rice cooked soft in chicken stock. Season 
with, grated nutmeg, and serve with dice of fried 
bread. 

ENGLISH CHICKEN SOUP 

Reheat three quarts of chicken stock, and 



©ne IbunOreD aiiD 3fttts Cbief^en Soups 187 

thicken with three tablespoonfuls of flour 
browned in three tablespoonfuls of butter. 
Chop fine three onions, and a bunch of parsley, 
fry brown, and add to the soup with one cupful 
of chopped cooked chicken. Season to taste, 
and serve. 

CHICKEN SOUP A LA MESSONIBR 

Reheat three quarts of chicken stock and 
thicken with four tablespoonfuls of flour, 
browned in butter and blended with a little cold 
stock. Add one half cupful of blanched al- 
monds chopped fine, two hard-boiled eggs 
coarsely chopped, and one cooked chicken. 
Season with salt, pepper, and nutmeg, add a 
tablespoonful of Italian tomato paste, reheat, 
and serve. 

CHICKEN AND MACARONI SOUP 

Reheat three quarts of chicken stock and cock 
in it half a pound of broken macaroni. When 
the macaroni is tender, thicken with the 3'olks 
of six eggs, beaten smooth with a cupful of 
cream, season with pepper and nutmeg, and 
serve with grated Parmesan cheese. 

CHICKEN AND SPAGHETTI SOUP 

Prepare according to directions given above, 
using spaghetti instead of macaroni. 



i88 Qwc tlbousanD Simple Soups 

CHICKEN AND VERMICELLI SOUP 

Prepare according to directions given above, 
using vermicelli instead of macaroni, 

VERMICELLI AND LETTUCE SOUP 

Prepare chicken and vermicelli soup, accord- 
ing to directions given above, add two heads of 
lettuce, shredded, and boiled until tender. 

CHICKEN AND NOODLE SOUP 

Prepare according to directions given for 
Chicken and Macaroni Soup, using noodles in- 
stead of macaroni. 

CHICKEN AND TOMATO SOUP 

Cut up a chicken, fry in butter with an onion, 
and a slice of ham chopped fine. Add two 
quarts of beef stock, two cupfuls of wate/, a 
small bunch of parsley, a tablespoon ful of 
powdered sweet herbs, and salt and pepper to 
season. Add a can of tomatoes and cook until 
the meat falls from the bones. Remove the 
bones, chop the meat fine, reheat, and serve. 

CHICKEN SOUP WITH RICE 

Cut up a chicken, scrape the meat from the 
bones, and chop fine. Fry in butter, add two 



©lie 1bunOreC> an& jfittg Cbfcften Soups 189 

quarts of chicken stock, three pints of water, 
four ounces of rice, a chopped onion, a table- 
spoonful of minced parsle}^ a pinch of powdered 
cloves, and salt and pepper to season. Simmer 
for forty-five minutes, skim, and serve. 

CHICKEN AND TAPIOCA SOUP 

Reheat three quarts of chicken stock, and 
when boiling, drop into it six ounces of pulver- 
ized tapioca. Boil slowly for half an hour, 
skim, season, and serve. 

CHICKEN AND SAGO SOUP 

Prepare according to directions given above, 
using sago instead of tapioca. 

SPANISH CHICKEN SOUP 

Reheat three cupfuls each of veal and chicken 
stock. Add a grated onion, a finely minced 
carrot, and two stalks of celery chopped very 
fine. Add one cupful of barley, simmer until 
the barley is done, season to taste, and serve. 
Rub through a fine sieve if desired. 

PUR]feE OF CHICKEN WITH CREAM 

Pound to a paste in a mortar one cupful of 
cold cooked chicken and the yolks of three 



igo One ^bousauD Simple Soups 

hard-boiled eggs. Blend three tablespoon fuls 
of butter with three of flour, add two quarts of 
chicken stock, and cook until it thickens. Add 
the chicken paste, season with salt, pepper, a 
grating of nutmeg, and a teaspoonful of sugar. 
Add two tablespoonfuls of butter, and thicken 
with the yolks of four eggs, beaten smooth 
■with one quart of cream. 

CHICKEN PANADA 

Reheat six cupfuls of chicken stock, and add 
one cupful of stale bread crumbs. Cook to a 
soft paste, season to taste, dilute to the proper 
consistency with boiling cream, and serve. 

CHICKEN AND FARINA SOUP 

Reheat six cupfuls of chicken stock, and 
sprinkle in gradually two ounces of farina. 
Boil for twenty-five minutes, season to taste, 
and serve. 

CLEAR CHICKEN SOUP 

Reheat six cupfuls of chicken stock, and add 
four teaspoonfuls of arrowroot, rubbed smooth 
in a little cold stock. Stir until perfectly 
transparent, season to taste, and serve. 



Qnc DunDceD anD 3f itts Cbicften Soups 191 

BROWN CHICKEN SOUP 

Cut a pound of cooked chicken into cubes, 
and fry brown in four tables poonfuls of butter. 
Dredge with flour and stir until the flour is well 
browned. Season to taste, add two quarts of 
chicken stock, and cook until it thickens. A 
teaspoonful of kitchen bouquet should be added 
just before serving. 

PIvAIN CHICKEN SOUP 

Remove stuffing from a cold roast chicken 
and break the bones fine. Cover with six cup- 
fuls of cold water and simmer for two hours. 
Cool, skim, remove the bones, and rub through 
a sieve. Reheat, season with salt, pepper, 
celery salt, and grated onion. Thicken with a 
tablespoonful each of butter and flour, blended 
with a little soup, add one cupful of boil- 
ing milk, and a pinch of soda. Serve with 
croutons. 

JEI.UED CHICKEN BOUILLON 

Cut up a large chicken and break the bones. 
Cover with cold water, and simmer for four 
hours. Cool, skim, and strain, season to taste, 
reheat, and add one half package of gelatine, 
dissolved in cold water, for each quart of soup. 
Stir until the gelatine is thoroughly mixed with 



192 ®ne ^bousanO Simple Soupe 

the hot liquid, strain through cheese-cloth, pour 
into cups, and set on ice. 

CHICKEN BOUILLON 

Cut up a chicken, cover with cold water, add 
a small onion sliced, a stalk of celery cut fine, 
and a small bunch of parsley. Simmer until 
the meat falls from the bones, strain through 
cheese-cloth, cool, skim, reheat, season "with 
salt and pepper, and serve in cups. 

CREAM CHICKEN BOUILLON 

Prepare according to directions given above, 
thicken with one tablespoonful each of butter 
and flour, add one cupful of boiling cream, and 
serve in cups with a tablespoonful of unsweet- 
ened whipped cream on each cup. 

HUNGARIAN CHICKEN SOUP 

Chop fine one cupful of cold cooked chicken, 
and pound to a paste in a mortar with a little 
cream. Reheat two cupfuls of chicken stock, 
add the chicken, half a cupful of bread crumbs 
which have been soaked in cream, the yolks of 
three eggs, rubbed to a powder, and seasoning 
to taste. Reheat and serve. 



®nc IbunDreJ) anD ifitt^ Cblcfteu Soups 193 

PUREK OF CHICKEN 

Cut up a chicken aud break the bones. 
Cover with cold water, add two slices of salt 
pork, cut into dice, an onion and a carrot 
sliced, a small bunch of parsley, a bay-leaf, a 
blade of mace, aud a sprig of thyme. Simmer 
until the meat drops from the bones, remove 
the bones, strain the liquor, chop the meat iine, 
and return to the soup with the crumb from 
half of a baker's loaf. Rub through a sieve, re- 
heat, add one half cupful of almonds, blanched 
and pounded fine, and three tablespoon fuls of 
butter. Add two cupfuls of boiling cream, and 
serve. 

BRUNSWICK CHICKEN SOUP 

Cut up a chicken, break the bones, and cover 
with cold water. Add half a cupful of chopped 
bacon, three onions, sliced, and a small bunch 
of parsley. Simmer until the meat falls from 
the bones, strain, chop the meat fine, and return 
to the liquor. Add the corn cut from half a 
dozen ears, a can of tomatoes rubbed through a 
sieve, one cupful of bread crumbs, and half a 
cupful of butter. Reheat, dilute with boiling 
water if too thick, season with salt and pepper, 
and serve. 

BOSTON CHICKEN SOUP 
Reheat four cupfuls of chicken stock. Add 



194 ®ne ^bousanO Simple Soups 

two teaspooufuls of granulated tapioca and sim- 
mer until the tapioca is clear. Add grated 
onion and celery salt to season. Take from the 
fire, add one pint of boiling milk, and pour the 
hot soup over the yolks of two eggs, well beaten. 
Season to taste, stir in the whites of the eggs, 
beaten to a stiff froth, and serve. 

CHICKEN BOUILLON— II 

Cut up a four-pound chicken, and break the 
bones. Cover with two quarts of cold water, add 
a dozen pepper-corns, four cloves, a sprig of pars- 
ley, half a sweet pepper, half a bay leaf, a tea- 
spoouful of powdered sweet herbs, and one 
teaspoonful each of chopped carrot, onion, and 
celery. Simmer until the meat falls from the 
bones, strain through cheese-cloth, season with 
salt and pepper, reheat, and serve. 

NEW ORLEANS CHICKEN GUMBO 

Cut up a chicken, dredge the pieces with 
flour, and fry brown with a sliced onion and four 
slices of salt pork. Add four quarts of boiling 
water, and cook until the chicken is nearly 
tender. Add two slices of boiled ham cut into 
bits, a pod of red pepper, two quarts of sliced 
okra, and half a can of tomatoes. Simmer 
until the chicken is done, season with salt and 



©ne IbuiiDrcC) anD jpiftg CbicKen Soups 195 

pepper, and add one teaspoonful of powdered 
sassafras. 

NEW JERSEY CHICKEN SOUP 

Reheat three quarts of chicken stock. Sim- 
mer one cupful of rice in it until the rice is 
tender, rub through a sieve, season, and reheat. 
Thicken with one tablespoonful of corn -starch, 
rubbed smooth in a little cold stock. Add one 
cupful of boiling cream, and one half cupful of 
cooked chicken, chopped fine, and serve with 
croutons. 

VERMONT CHICKEN SOUP 

Reheat six cupfuls of chicken stock, season 
with salt, pepper, and grated onion. Add one 
head of lettuce, shredded, and one cupful of 
green peas. Simmer until the peas and lettuce 
are done. Beat an egg thoroughly, add enough 
stale bread crumbs to make a paste, and shape 
into small balls. Drop these balls into the boil- 
ing soup, simmer ten minutes, and serve. 

CHICKEN SOUP WITH DUMPLINGS 

Chop fine two ounces of suet, add eight table- 
spoonfuls of flour and salt and pepper to season. 
Add enough cold water to make into a paste 
and shape into small balls. Reheat six cupfuls 



196 Qwc ^bousaiiD Simple Soups 

of chicken stock, drop the balls into it, aud 
simmer for fifteen minutes. Season to taste 
and serve. 

CHICKEN AND NOODI.E: SOUP— II 

Reheat six cupfuls of chicken stock, add two 
ounces of noodles, boil rapidly for five minutes, 
season, and serve. 

CHICKEN AND POTATO SOUP 

Peel and boil six large potatoes. Mash 
through a colander, add one quart of chicken 
stock, one pint of cream, a heaping tablespoon- 
ful of butter, and salt and pepper to taste. Rub 
through a sieve, reheat, add a tablespoonful of 
minced parsley, and serve with dice of fried 
bread. 

PUREE OF CHICKEN AND MUSHROOMS 

Chop two pounds of fresh mushrooms, and 
fry brown in butter. Dredge with flour, add 
three cupfuls of chicken stock, and simmer for 
fifteen minutes. Add two cupfuls of boiling 
cream, and one half cupful of chopped cooked 
chicken. Season and serve. 

PUREE OF CHICKEN AND BARLEY 

Boil one cupful of barley for an hour in 
enough chicken stock to cover. Rub through a^ 



©ne IbunOreD anD ^Iftg Cbiclien Soups 197 

fine sieve, reheat, add one half cupful of 
chopped cooked chicken, and enough chicken 
stock to make the desired quantity of soup. 
Serve with croutons. 

CHICKEN SOUP A LA DU BARRY 

Reheat two quarts of chicken stock, add one 
cupful of washed rice, and boil until the rice 
is tender. Add one cupful of boiled cauliflower, 
rub through a fine sieve, season, and reheat. 
Thicken with the yolks of two eggs, beaten 
smooth with two cupfuls of cream. 

CHICKEN SOUP A LA HOLLANDAISE 

Cut into dice two carrots, two turnips, and two 
cucumbers. Cover with four cupfuls of chicken 
stock, and boil until tender. Season to taste, 
add a tablespoonful of butter, and thicken with 
the yolks of four eggs, beaten smooth with one 
cupful of cream. Pour into the tureen, and add 
one half cupful each of cooked green peas and 
French beans. 

HUNGARIAN CHICKEN SOUP 

Chop fine two cupfuls of cold roast chicken. 
Fry in butter, dredge with flour, add four cup- 
fuls of chicken stock, one cupful of white wine, 
a bay leaf, a sprig of thyme, and a small bunch 



igs One (IbousanD Simple Soupa 

of parsley. Simmer for an hour, rub through 
a sieve, and reheat. Add one half cupful of 
chicken cut into dice, a shredded green pepper, 
which has been fried in butter, and a cupful of 
barley which has been cooked in chicken stock. 
Season to taste, and serve. 

CHICKKN AND LEMON SOUP 

Mix one cupful of cold cooked chicken, 
chopped fine, with one half cupful of stale 
bread crumbs. Add a tablespoonful of minced 
parsley, and pepper and salt to season. Bind 
with the yolk of a raw egg, and shape into small 
balls. Reheat six cupfuls of chicken stock, 
thicken with the yolks of three eggs, beaten 
smooth with half a cupful of cream, add the 
juice of a lemon, a grating of nutmeg, and 
salt and pepper to taste. Add the force-meat 
balls, simmer for ten minutes, and serve with 
croutons. 

CREAM OF CHICKEN AND CELERY 

Chop fine one head of celery, and boil until 
soft in four cupfuls of chicken stock. Rub 
through a sieve, reheat, thicken with two table- 
spoonfuls each of butter and flour, blended with 
a little cold stock, season to taste, add two cup- 
fuls of boiling cream, and serve. 



®nc IbiuiDreD anD Jfitt^ Gbicftcn Soupe 199 

FRENCH CHICKEN SOUP 

Prepare force-meat balls, according to direc- 
tions given in the recipe for Chicken and 
Lemon Soup. Wash one cupful of rice, and 
cook for an hour in four cupfuls of chicken 
stock, with a small onion chopped fine, and salt, 
pepper, and parsley to season. Rub through a 
sieve, reheat, thicken with the yolks of two 
eggs, beaten smooth with half a cupful of cream, 
add the force-meat balls, simmer for fifteen 
minutes, add one half cupful of cooked aspara- 
gus tips, and serve. 

CHICKEN AND ONION SOUP 

Parboil six large onions, chop fine, and fry in 
butter, with salt, pepper, and parslej' to season. 
Dredge with flour, add one quart of chicken 
stock, and cook until it thickens. Rub through 
a sieve, reheat, add two cupfuls of boiling 
cream, and serve with croutons. 

FRENCH CHEESE SOUP 

Chop fine six onions and a quarter of a pound 
of ham. Fry brown, adding two tablespoonfuls 
of butter, x^dd the crumb from half of a bak- 
er's loaf, six cupfuls of chicken stock, a blade 
of mace and salt and pepper to season. Simmer 
for forty minutes, add one quarter of a pound 



200 One ^bousanO Simple Soupg 

of grated Parmesan cheese, rub through a sieve, 
reheat, aud thicken with the 3'olks of two eggs, 
beaten smooth with a little cold stock. 

ROMAN SOUP 

Cook one cupful of fine corn meal for an 
hour in four cupfuls of chicken stock, adding 
one tablespoonful of butter, and salt, pepper, 
and nutmeg to season. Rub through a sieve, 
reheat, thicken with the yolk of an egg, beaten 
smooth with one cupful of milk, add a table- 
spoonful of minced parsley, and one half cupful 
of grated Parmesan cheese. Serve very hot 
with croutons. 

AUSTRIAN CREAM OF BARLEY 

Chop fine two onions and two carrots. Add 
a bay-leaf, a small bunch of parsley, and two ta- 
blespoonfuls of barley. Cover with two quarts 
of chicken stock and simmer for three hours. 
Rub through a sieve, reheat, thicken with the 
yolks of two eggs, beaten smooth with one cup- 
ful of milk, add one cupful of cooked green 
peas, and serve. 

CHICKEN AND VEGETABLE SOUP 

Reheat six cupfuls of chicken stock. Add 
one tablespoonful each of boiled rice, cooked 
green peas, asparagus tips, and diced carrots. 



One IbunDreD anD JFitt^ Cbicken Soups 201 

Season with salt, pepper, and minced parsley, 
and thicken with the yolks of three eggs, 
beaten smooth with one cupful of milk. 

RUSSIAN CHICKEN SOUP 

Reheat six cupfuls of chicken stock. Add one 
tablespoonful of chopped raw ham, twelve very 
small onions, one cupful of diced turnips, one 
tablespoonful of rice, and half a cupful of 
shredded white cabbage. Simmer until the 
vegetables are done, season and serve. 

COCKA IvEBKIB 

Cut fine one dozen leeks, and fry brown in 
butter with two stalks of celery, and one carrot 
cut fine. Add six cupfuls of chicken stock and 
one cupful of cooked chicken cut into dice. 
Simmer for two hours, season to taste, and 
thicken with the yolk of an egg beaten smooth 
with a little cold stock. 

PUR:^E of CHICKEN AND CORN 

Reheat six cupfuls of chicken stock, add a 
teaspoonful of sago and the grated corn from 
six ears. Simmer until the corn is done, add a 
hard-boiled egg chopped fine, season to taste, 
and thicken with two tablespoon fuls each of 
butter and flour, rubbed smooth with a little 
cold stock. 



202 Que ^bousanO Simple Soupe 

GIBLET SOUP 

Reheat four cupfuls of chicken stock. Add 
the finely minced cooked giblets of two chick- 
ens, and salt, pepper, and parsley to season. 
Thicken with two tablespoonfuls each of butter 
and brown flour, rubbed smooth with a little 
cold stock. Add two hard-boiled eggs, finely 
chopped, and serve. 

EMERGENCY CHICKEN SOUP 

Reheat one can of chicken bouillon, thickened 
with one tablespoonful each of butter and flour, 
blended with a little cold stock, add one small 
can of chicken chopped fine, two tablespoonfuls 
of butter, one cupful of boiling milk, and half 
a cupful of cracker crumbs. Season to taste, 
and serve. 

PUREE OF RICE AND CHICKEN 

Reheat three quarts of chicken stock, season 
to taste, add one cupful of rice, and cook until 
the rice is tender. Thicken with two eggs 
beaten smooth with a cupful of cream, and add 
half a cupful of chopped cooked chicken. 

MOCK CHICKEN GUMBO 

Chop fine a quarter of a pound of cold cooked 
ham, and fry in butter with an onion. Add a 



©ne IbunOrcD anD ifitts Gbtcf?en Soups 203 

can of chicken, half a cupful of stewed toma- 
toes, a can of okra, one cupful of chicken stock, 
and boiling water to cover. Boil for fifteen 
minutes, and thicken with a tablespoonful each 
of butter and flour, blended with a little cold 
stock. Season to taste, and serve with boiled 
rice. 

OHIO CHICKEN SOUP 

Cut up an old chicken and break the bones. 
Put into a soup-kettle with half a pound of ham 
chopped fine, and a minced onion. Cover with 
cold water, and simmer until the meat drops 
from the bone. Add half a cupful of rice, a 
tablespoonful of minced parsley, and one cup- 
ful of cold potatoes cut into dice. Take out the 
bones, simmer until the potatoes and rice are 
done, and thicken with the yolks of two eggs, 
beaten smooth with two cupfuls of milk. 

CREAM OF CHICKEN 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and, when thoroughly 
blended, three cupfuls of chicken stock. Sea- 
son to taste, add one cupful of boiling cream, 
and serve. 

CREAM OF CHICKEN AND BARIvEY 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of bar- 



204 Owe Zbomaw^ Simple Soup 6 

ley which has been cooked in chicken stock. 
Add more cream if too thick. 

CREAM OF CHICKEN AND RICE 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of rice 
which has been cooked in chicken stock, sea- 
son with curry powder and minced parsley, and 
dilute with boiling cream if too thick. 

CREAM OF CHICKEN AND SAGO 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of sago 
which has been cooked in chicken stock. Di- 
lute with boiling cream if too thick, and serve 
with whipped cream in each plate. 

CREAM OF CHICKEN AND SPAGHETTI 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
cooked spaghetti, broken into bits. Season 
with grated Parmesan cheese. 

CREAM OF CHICKEN AND VERMICELLI 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
broken vermicelli, which has been cooked in 
chicken stock. Season with minced parsley, 
and grated Parmesan cheese. 



©ne IbimDrcO anD 3f itts Cbict?en Soups 205 

CREAM O^ CHICKEN AND MACARONI 

Prepare Cream of Chicken, according to 
directions given above, and add one cupful 
of cooked macaroni, broken into small bits. 
Season with grated Parmesan cheese. 

CREAM OF CHICKEN AND PEAvS 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
cooked green peas, just before serving. 

CREAM OF CHICKEN AND NOODLES 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
cooked noodles. Season with grated Par- 
mesan cheese. 

CREAM OF CHICKEN AND CELERY 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
cooked celery, which has been rubbed through 
a sieve. 

CREAM OF CHICKEN AND TAPIOCA 

Prepare Cream of Chicken, according to di- 
rections above given, and add one cupful of 
cooked tapioca. 



2o6 ©ne ^bousanD Simple Soixve 

CREAM OF CHICKEN AND TOMATO 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
stewed and strained tomato. Season with 
grated onion, and add a pinch of soda. 

CREAM OF CHICKEN AND SQUASH 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
cooked squash, mashed through a colander. 

CREAM OF CHICKEN AND ASPARAGUS 

Prepare Cream of Chicken, according to di- 
rections given above, and add one cupful of 
cooked asparagus, which has been rubbed 
through a sieve. Add the asparagus tops, 
cooked separately and serve with unsweetened 
whipped cream. 

CREAM OF CHICKEN AND CUCUMBER 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
stewed cucumber dice. Season with minced 
parsley and lemon juice. 

CREAM OF CHICKEN AND SPINACH 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful 



©lie IbunDre^ anD ififts Cbichen Soups 207 

of cooked spinach which has been rubbed 
through a sieve. 



CREAM OF CHICKEN AND PEANUTS 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful 
of roasted peanuts chopped very fine. 

CREAM OF CHICKEN AND POTATO 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
mashed potatoes. Season with minced parsley 
and grated Parmesan cheese. 



CREAM OF CHICKEN AND CORN 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
corn pulp, either fresh or canned. 



CREAM OF CHICKEN AND LIMA BEANS 

Prepare Cream of Chicken according to 
directions given above and add one cupful 
of cooked lima beans, which have been 
rubbed through a sieve. Season with minced 
parsley and grated cheese. 



2o8 Que Zbo\X6an:> Simple Soups 

CREAM OF CHICKEN AND CAUU- 
FLOWER 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
cauliflower, broken into small bits. Season 
with minced parsley and grated cheese. 

CREAM OF CHICKEN AND SALSIFY 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
salsify, cut into bits. 

CREAM OF CHICKEN AND EGG PLANT 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cold 
fried egg plant, cut fine. Season with grated 
cheese and minced parsley. 

CREAM OF CHICKEN AND CHESTNUTS 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of boiled 
chestnuts chopped very fine. 

CREAM OF CHICKEN AND MUSHROOMS 

Prepare according to directions given above, 
and add one cupful of finely chopped cooked 
mushrooms, either fresh or canned. 



©lie l)unDreD anD fitt^ CblcFien Soups 209 

CREAM OF CHICKEN AND ONION 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
onions, which have been rubbed through a 
sieve. Season with minced parsley, add a pinch 
of soda, and serve with whipped cream. 

CREAM OF CHICKEN AND BAKED BEANS 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cold 
baked beans, which have been mashed through 
a colander. Season with minced parsley and 
tomato catsup. 

CREAM OF CHICKEN AND LENTILS 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
lentils, which have been rubbed through a sieve, 
and three tablespoonfuls of chopped bacon, 
fried crisp, and drained. 

CREAM OF CHICKEN AND LETTUCE 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
lettuce which has been shredded and par- 
boiled in salted water. 
14 



2IO One Q;bou0anD Simple Soups 

CREAM OF CHICKEN AND WATERCRESS 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of wa- 
tercress, which has been boiled and pressed 
through a sieve. Season with minced parsley, 
and add a pinch of soda. 

CREAM OF CHICKEN AND STRING 
BEANS 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
cooked string beans, cut into small bits. 

CREAM OF CHICKEN AND CHEESE 

Prepare Cream of Chicken according to di- 
rections given above, and add one cupful of 
mild American cheese, grated. Season with 
minced parsley. 

CREAM OF CHICKEN AND CARROTS 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 
carrots, cut into dice, or one cupful of cooked 
carrot which has been rubbed through a sieve. 

CREAM OF CHICKEN AND CRABS 

Prepare Cream of Chicken according to direc- 
tions given above, and add one cupful of cooked 



®ne IbunDceD anD ^fttt^ Cblcften Soups 211 

crab meat. Season with minced parsley and 
lemon-juice. 

• CRBAM OF CHICKEN AND OYSTERS 

Prepare Cream of Chicken according to direc- 
tious given above, and add one cupful of 
cooked oysters with their liquor. Season with 
minced parsley and lemon-juice. 

CREAM OE CHICKEN WITH EGG BALLS 

Chop fine four hard-boiled eggs, season with 
salt, pepper, and minced parsley, add two 
tablespoonfuls of grated cheese, and one cupful 
of stale bread crumbs. Bind with the yolks of 
two raw eggs. Shape into small balls, dip in 
egg, then in crumbs, and fry in deep fat. Pre- 
pare Cream of Chicken according to directions 
given above, add the egg balls, and serve. 

CREAM OF CHICKEN WITH CHEESE 
BALLS. 

Cook in a double boiler half a cupful each of 
milk and flour, add a tablespoonful each of butter 
and grated cheese, and season with salt and red 
pepper. Cook until thick and smooth, add a 
well beaten egg, and cook a little longer. Pre- 
pare Cream of Chicken Soup according to di- 
rections given above, and drop the batter by 
teaspoonfuls into it. Simmer for five or ten 
minutes, and serve. 



212 Qnc tTbousanD Simple Soups 

QUICK PEA SOUP 

Reheat six cupfuls of chicken stock, add one 
cupful of canned peas, and thicken with the 
yolks of two eggs, beaten smooth with a cupful 
of cream. Season to taste, and serve. 



QUICK SPINACH SOUP 

Prepare according to directions given above, 
using one cupful of cooked spinach instead of 
the peas. 

QUICK POTATO SOUP 

Prepare according to directions given above, 
using one cupful of cold mashed potatoes in- 
stead of the peas. Season with minced parsley 
and grated cheese. 

QUICK CORN SOUP 

Prepare according to directions given above, 
using one cupful of canned corn instead of the 
peas. 

QUICK TOMATO SOUP 

Prepare according to directions given above, 
using one cupful of stewed tomato instead of 
the peas. Season with minced parsley and 
grated onion, and add a pinch of soda. 



One IbunDrcD anD 3f itt^ CbicKcn Soups 213 

QUICK LIMA BBAN SOUP 

Prepare according to directions given above, 
using one cupful of canned lima beans instead 

of the peas. 

QUICK CRAB SOUP 

Prepare according to directions given above, 
using one cupful of canned crab meat instead 
of the peas. Season with minced parsley and 
lemon-juice. 

QUICK SUCCOTASH SOUP 

Prepare according to directions given above, 
using one cupful of canued succotash instead 
of the peas. 

QUICK CARROT SOUP 

Prepare according to directions given above, 
using one half cupful each of cooked carrots cut 
into dice, and green peas, either fresh or 
canned. 



"The world 's mine oyster, wiiicli I with sword 
will open." 

Merry JVives, of Windsor 

"He was a bold man who first ate an oyster." 

Swift. 
"First catch your clams; along the ebbing 

edges 
Of saline coves you '11 find the precious 
wedges." 

Croffut. 

"We had three eeles that my wife and I 
bought this morning of a man that cried them 
about, for our dinner." 

Pepys's Diary ^ December i6, 1660. 



215 



ONE HUNDRED FISH SOUPS 

CLAM BROTH 

Scrub the clams in cold water. Place over 
the fire in an iron kettle, and heat until the 
shells open. Strain the broth through two 
thicknesses of cheese-cloth, season to taste, and 
serve. 

CLAM SOUP 

Reheat one quart of clam broth, season with 
parsley, salt, red pepper, and grated onion. Add 
one cupful and a half of minced clams, and 
thicken with one tablespoonful of butter, and 
two tablespoonfuls of flour, blended with a little 
cold broth. Add one pint of boiling cream, 
and serve. 

SHRIMP SOUP 

Chop fine two carrots and an onion. Fry 
brown in butter, with a tablespoonful of sugar, 
then add a quart of water, a sprig of thyme, two 
bay-leaves, four cloves, and two cans of shrimps. 
Simmer until the carrot and onion are soft. 
Rub through a sieve, reheat, add half a glassful 
of white wine, and serve with croutons. 
217 



2i8 ®ne ^bou0anD Simple Soups 

LOBSTER SOUP 

Prepare according to directions given above, 
using two cupfuls of cooked lobster instead of 
the shrimps. 

CIvAM SOUP— II 

Prepare according to directions given above, 
using two cupfuls of clams instead of the 
shrimps. 

CRAB SOUP 

Prepare according to directions given above, 
using two cupfuls of crab meat instead of the 
shrimps. 

CLAM SOUP— III 

Fry half an onion in butter, add two cupfuls 
of hot water, a blade of mace, four cloves, and 
six pepper-corns. Boil fifteen minutes, strain 
into a sauce-pan, add twenty-five clams chopped 
fine, and two cupfuls of clam-juice. Simmer 
for two hours, rub through a fine sieve, and 
reheat. Add three cupfuls of boiling milk, and 
thicken with a teaspoonful of flour, rubbed 
smooth in a little cold milk. Season to taste, 
and serve with dice of fried bread. 

CLAM SOUP— IV 
Heat one cupful of clam-juice, with a cupful 



One IbunDreD jfisb Soups 219 

of water. Season with salt, pepper, and a table- 
spoonful of butter. Add one quart of boiling 
milk, a pinch of powdered mace, twenty-five 
clams chopped fine, a squeeze of lemon-juice, 
and three crackers rolled fine. Reheat, add a 
tablespoonful of minced parsley, and serve. 

OYSTER SOUP 

Heat one quart of oysters in their own liquor. 
Add one cupful of hot water and pepper and 
salt to season. When the oysters ruffle, add 
two tahlespoonfuls of butter, and a quart of 
boiling milk. Serve immediately. 

OYSTER SOUP— II 

Prepare according to directions given above, 
adding half a cupful of rolled and sifted cracker 
crumbs just before serving. 

OYSTER SOUP— III 

Scald one quart of oysters in their own liquor. 
Skim out the oysters, and set aside. Add one 
cupful of cream to the liquor, and three cupfuls 
of milk. Thicken with one tablespoonful of 
butter and one of flour, blended and rubbed 
smooth with a little cold milk. Add the oysters, 
season to taste, and pour, boiling hot, over the 
yolks of four eggs, well beaten. 



220 ©ne ^bousanD Simple Soups 

FISH STOCK 

Select a large fine fish, clean it thoroughly, 
and allow for each pound of fish one quart of 
water. Add a minced onion, and a bunch of 
sweet herbs. Simmer until the fish is reduced 
to a pulp. Strain through a coarse cloth, season 
with salt and pepper, and use as required. 

FISH BOUILLON 

Reheat the desired quantity of fish stock, sea- 
son with butter, minced parsle}-, and lemon- 
juice or Worcestershire sauce, and serve with 
dice of fried bread. 

FISH AND TOMATO BOUILLON 

Prepare fish bouillon according to directions 
given above, and add one tablespoonful of Italian 
tomato paste, just before serving. 

CRAB GUMBO 

Melt one tablespoonful each of butter and 
lard, add a minced onion, a clove of garlic, 
chopped fine, half a pound of minced raw veal 
or beef, half a cupful of chopped ham, a bay- 
leaf, and a small red pepper. Dredge with 
flour, add a quart of water, simmer for two 
hours, and strain. To the strained liquor add 
the meat of six crabs, one cupful each of rice 



©ne IbunOreD jfleb Soups 221 

and okra, and another quart of water. Simmer 
for an hour, adding more water if necessary, 
and serve without straining. 

OYSTBR GUMBO 

Prepare according to directions given above, 
using one pint of oysters instead of the crabs. 

SHRIMP GUMBO 

Prepare according to directions given above, 
using two cupfuls of shrimps instead of the 
crabs. 

BROWN FISH SOUP 

Clean and free from bones any kind of large 
firm fish. Cut into small pieces, dredge with 
flour, and fry brown in olive oil, with a fresh 
clove of garlic, and a minced onion. Season 
with salt and pepper, add a quart of water for 
each pound of fish, and simmer for fifteen or 
twenty minutes. Serve without straining. 

BROWN FISH SOUP— II 

Prepare according to directions given above, 
rub through a fine sieve, reheat, and thicken 
with butter and flour, or with the yolks of eggs, 
according to directions previously given. 
Serve with croutons. 



222 ©ne ^bou6an5 Simple Soupg 

CATFISH vSOUP 

Clean and skin two large catfish. Put into 
a soup-kettle with one pound of lean bacon cut 
into dice, a chopped onion, a tablespoonful of 
minced parsley, and salt and pepper to season. 
Cover with cold water and simmer until the fish 
is tender, but not broken. Beat together one 
tablespoonful of melted butter, two tablespoon- 
fuls of flour, the yolks of four eggs, and one 
cupful of milk. Add to the boiling soup, take 
from the fire, stir until thick, and serve. 

SHRIMP AND LOBSTER SOUP 

Mash together fifty shrimps and the meat of 
a lobster. Fry wnth an onion in butter, dredge 
with flour, and add two quarts of fish or veal 
stock. Stir until it thickens, then simmer for 
half an hour, and rub through a fine sieve. Re- 
heat, add a few whole shrimps, and serve. 

CRAB SOUP— II 

Melt a tablespoonful of butter, add one half 
cupful of rice, an inch of stick cinnamon, a 
pinch of salt, and a quart of milk. Simmer for 
forty-five minutes and rub through a sieve. Re- 
heat, add four cupfuls of veal stock, two cupfuls 
of chopped crab meat, and a teaspoonful of an- 
chovy paste. Reheat and serve. 



One IbunDreD jfisb Soups 223 

SHRIMP SOUP— II 

Prepare according to directions given for 
Crab Soup — II, using a pint of shrimps instead 
of the crabs. 

OYSTER SOUP— IV 

Prepare according to directions given for 
Crab Soup — II, using two cupfuls of oysters 
instead of the crabs. 

LOBSTER SOUP— II 

Prepare according to directions given for 
Crab Soup — II, using two cupfuls of lobster 
meat instead of the crabs. 

LOBSTER SOUP— III 

Pick the meat of a boiled lobster from the 
shell, cut fine, and add the rolled and sifted 
crumbs of three crackers. Add one quart of 
milk, half a cupful of butter, and red pepper 
and salt to taste. Boil for ten minutes. Blend 
the green fat of the lobster with cracker crumbs 
and butter, shape into small balls, and drop into 
the boiling soup just before serving. 

LOBSTER SOUP— IV 

Fry the meat of a lobster in butter, add one 
quart of veal stock, and simmer for half an 



224 ©ne ^bou0anD Simple Soups 

hour. Add one quart of boiling cream, and 
thicken with four tablespooufuls of corn-starch 
rubbed smooth in a little cold milk. Season 
with salt, pepper, minced parsley, and lemon- 
juice or Worcestershire sauce, and serve with 
croutons. 

OYSTER SOUP— V 

Chop fine a bunch of celery, using both root 
and green top. Boil until soft, in salted water 
to cover, rub through a fine sieve, and reheat. 
Add two cupfuls of boiling milk, a tablespoon- 
ful of butter, a quart of 03'sters, and salt and 
pepper to season. Cook until the edges of the 
oysters ruffle, and serve immediately. 

OYSTER SOUP— VI 

Boil three quarts of water, add two tablespoou- 
fuls of butter, one cupful of cracker crumbs, and 
pepper and salt to season. When boiling hot, 
add one quart of oysters, with their liquor, and 
cook until the edges of the oysters ruffle. 
Season with minced parsley, and lemon-juice, 
or Worcestershire, and serve immediately. 

CREOLE OYSTER GUMBO 

Fry a sliced Spanish onion brown in olive 
oil, add a tablespoonful of flour, a chopped 
sweet pepper, and a pint of okra. Simmer for 



©ne IbunOreD afisb Soups 225 

fifteen minutes, add one hundred oysters, with 
their liquor, and a tablespoonful of filee powder. 
Cook until the oysters rufl9.e, and serve with 
boiled, rice. The Gumbo filee powder comes 
in bottles, and is sold by all first-class grocers. 

OYSTER SOUP— VII 

Strain the liquor from a quart of oysters, and 
simmer for half an hour with two blades of 
mace, a stalk of celery chopped fine, and pepper 
and salt to season. Strain and set aside. Blend 
two tablespoon fuls of butter with two table- 
spoonfuls of flour, add three cupfuls of milk, 
three cupfuls of cream, and the oyster liquor. 
Cook until it thickens, add the oysters, cook 
until the edges of the oysters raffle, and serve 
at once. 

HALIBUT SOUP 

Boil a pound of halibut, free from skin and 
bones, and chop it fine. Add a quart offish or 
veal stock, season with salt, pepper, and parsley, 
and reheat. Thicken with two tablespoonfuls 
of butter and one tablespoonful of flour, 
blended with a cupful of cold milk. Add half 
a cupful of powdered cracker crumbs, and serve. 

SALMON SOUP 
Prepare according to directions given for 



226 ©nc tTbouean^ Simple Soups 

Halibut Soup, usiug oue pound of fresh sal- 
mon, or a can of salmon, instead of the halibut. 

CODFLSH SOUP 

Prepare according to directions given for 
Halibut Soup, usiug one pound of fresh codfisn 
instead of the halibut. Add three hard-boiled 
eggs, finely chopped, to the soup just before 
serving. 

OYSTER SOUP— Vin 

Reheat three quarts of fish stock, add a pint 
of oysters with their liquor, and thicken with 
three tablespoonfuls each of butter and flour, 
blended together and made smooth in a little 
cold water. Cook until the edges of the oysters 
ruffle, add the juice of a lemon, and pour, boil- 
ing hot, over the yolks of four eggs, beaten 
smooth with one cupful of cream. Season to 
taste and serve with dice of fried bread. 

ENGLISH FISH SOUP 

Reheat three quarts of fish stock. Bone, 
skin, and clean any preferred fish, simmer in 
the stock until tender, and serve without strain- 
ing. This soup may be thickened if desired. 

FRENCH FISH SOUP 
Thicken three quarts of fish stock with three 



©lie Ibun^reD 3fi6b Soups 227 

tablespoonfuls each of butter and flour. Add a 
tablespoonful of minced parsley, two glasses of 
sherry, a pinch of powdered mace, a grating of 
nutmeg, and white and red pepper to season. 
Add one pint each of cooked oysters and 
scallops, reheat, and serve immediately with 
croutons. 

SOFT CLAM SOUP 

Remove the hard parts from four dozen soft 
clams and cover the soft parts with fish or veal 
stock. Season with salt, pepper, and powdered 
mace, and bring to the boil. Thicken with 
four tablespoonfuls of butter, blended with two 
tablespoonfuls of flour, and cooked until smooth 
in a pint of milk. Season to taste, and serve 
with crackers. 

VIRGINIA TERRAPIN 

Procure a large diamond-back terrapin, scald 
and cook, then cool, remove the shells and en- 
trails, pare, and cut into small pieces. Fry in 
butter, dredge with flour, add one quart of veal 
stock, a glass of sherry, and red and white pep- 
per to season. Stir until it boils, then simmer 
until the terrapin is well done. Thicken with 
the yolks of two eggs, beaten smooth with half 
a cupful of cream, and serve with sliced lemon. 



228 ©ne tTbousanO Simple Qonp&i 

LOBSTER SOUP A LA MARINIERE 

Reheat one quart of fish stock with the meat 
of a lobster and the liquor of twenty-five clams. 
Thicken with two tablespoonfuls each of butter 
and flour, blended with half a cupful of sherry. 
Season with red pepper, boil for half an hour, 
add the clams, and a dozen very small boiled 
onions. Add two tablespoonfuls of butter, and 
serve. 

RUSSIAN FISH SOUP 

Cut in fine shreds a carrot, a leek, and a stalk 
of celery. Fry in butter, with a small bunch of 
parsley, minced fine, dredge with flour, and add 
three quarts of fish stock. Stir until it thickens, 
then add two cupfuls of any cold cooked fish, 
cut into small pieces. Reheat, and serve with 
dice of fried bread. 

CRAB GUMBO— II 

Clean eight soft-shell crabs, and cut each 
crab into half a dozen pieces. Fry in butter, 
with two chopped shallots, and two tablespoon- 
fuls of chopped ham. Add one cupful of white 
wine, five pints of veal stock, salt, pepper, a 
tablespoon ful of minced parsley and a tea- 
spoonful of powdered sweet herbs, half of a 
green pepper, shredded, and the crabs. Cook 
slowly for au hour, skim, and add six table- 



©ne IbunOreD 3f isb Soups 229 

spoonfuls of filee powder, stirring constantly. 
Serve with plain boiled rice. 

OYSTER AND OKRA SOUP 

Boil twenty-five oysters with their liquor, 
seasoning with salt, pepper, butter and nut- 
meg. Fry a chopped onion in butter, with a 
tablespoonful of chopped ham, add a quart of 
beef or veal stock, two tablespoonfuls of boiled 
rice, one cupful of canned tomatoes, half of a 
green pepper, shredded, and a small can of 
okra. Boil slowl}' for half an hour, add the 
oysters, reheat, skim, and serve with plain 
boiled rice. 

SHREWSBURY OYSTER SOUP 

Prepare Oyster Soup according to any pre- 
ferred rule, and add to it, just before serving, 
one cupful of small oyster crabs, which have 
been boiled for five minutes in salted water. 

BOSTON OYSTER STEW 

Bring a quart of oysters to the boil with their 
own liquor. Season with salt, pepper, and 
lemon-juice. Split and butter six Boston 
crackers, pour the boiling soup over, add two 
cupfuls of boiling cream, and serve at once. 



230 ©ne (TbousanD Simple Soups 

CRAB SOUP— III 

Melt one tablespoon ful of butter, add a 
grated onion, a teaspoon ful of minced parsley, 
and one tablespoonful of flour. Add one quart 
of milk, and stir until it thickens. Add one 
cupful of cooked crab meat, one cupful of boil- 
ing cream, a pinch of powdered mace, salt and 
pepper to season, and two hard-boiled eggs, 
chopped fine. Boil for five minutes, and 
serve. 

EEL SOUP 

Cut up two pounds of eel, and fry in butter. 
Add two quarts of water, a chopped onion, a 
slice of bread, and season with pepper, pow- 
dered mace, and sweet herbs. Simmer until 
the bones are free, take out the bones, add one 
half cupful of grated carrot, and simmer for an 
hour. Thicken with two tablespoonfuls of 
flour, rubbed smooth in cream, and serve with 
croutons. 

BOMBAY FISH SOUP 

Chop fine four onions, and fry brown in olive 
oil. Add two cupfuls of canned tomatoes, a 
small bunch of parsley, three bay-leaves, four 
cloves, a glass of white wine, pepper and salt to 
season, and four tablespoonfuls of curry pow- 
der. Add four tablespoonfuls of flour, and six 



®nc IbunOreD jf Isb Soupg 231 

cupfuls of veal stock. Cook for half an hour, 
rub through a sieve, and reheat. Add one 
pound of any preferred fish, cut into small 
pieces, simmer until the fish is tender, and 
serve with croutons. 

SHRIMP SOUP— II 

Chop fine a clove of garlic, and fry in three ta- 
blespoon fuls of olive-oil. Add three tablespoon- 
fuls of Italian tomato paste, and two cans of 
shrimps. Cover with veal stock, season with 
grated onion, clove, and nutmeg, boil five min- 
utes, and serve with croutons. 

CRAB SOUP— IV 

Prepare according to directions given for 
Shrimp Soup — II, using crab meat instead of 
shrimps. 

CIvAM SOUP— V 

Prepare according to directions given for 
Shrimp Soup — II, using two small cans of 
minced clams instead of the shrimps. 

GERMAN FISH SOUP 

Chop fine four onions, and fry brown in olive- 
oil. Add two cupfuls of canned tomatoes, 
three bay-leaves, a tablespoonful of powdered 



232 ©ne (TbouganD Simple Soups 

sweet herbs, a bunch of parsley, pepper and 
salt to season, and six cupfuls of stock. Boil 
for thirty minutes, rub through a sieve, and 
reheat. Add six small slices of fish, and 
simmer until the fish is firm. Season with 
curry powder, add a wine glassful of white 
wine, and thicken with four tablespoon fuls of 
flour rubbed smooth in a little cold stock. 
Serve with croutons. 

FRENCH LOBSTER SOUP 

Melt two tablespoon fuls of butter, add two 
tablespoonfuls of flour, three quarts of veal 
stock, and one cupful of cream. Cook until 
thick, and add the meat of a boiled lobster, 
which has been marinated for three hours, in 
one tablespoonful of olive-oil, three tablespoon- 
fuls of vinegar, and pepper and salt to season. 
Dry the coral of the lobster, pound fine, and 
add to the soup just before serving. 

OYSTER BOUILLON 

Bring to the boil in their own liquor a quart 
of oysters. Skim out the oysters, chop fine, 
and return to the liquor. Add a quart of water, 
a teaspoonful of celery seed, and a tablespoon- 
ful of butter. Simmer for half an hour, strain 
through a cheese-cloth, season with salt aj^d 
pepper, and serve at once. 



©ne IbunOreD jffsb Soups 233 

OYSTER BOUILLON— II 

Prepare according to directions given above, 
adding- two tablespoonfuls of tomato paste to 
the broth before straining. 

CLAM BOUILLON 

Prepare according to directions given for 
oyster bouillon, cooking a chopped onion and 
a bay-leaf with the clams. 

CREAM CLAM BOUILLON 

Prepare Clam Bouillon according to direc- 
tions given above, and add one pint of boil- 
ing cream just before serving. Serve in cups, 
with whipped cream. 

AUSTRIAN FISH SOUP 

Boil two cupfuls of canned tomatoes, with 
one quart of veal stock, strain, and reheat. 
Add one tablespoonful of rice, a can of shrimps 
or salmon, an onion and a carrot, chopped fine, 
and a small bunch of parsley. Simmer for 
half an hour, rub through a sieve, season to 
taste, and serve with boiled rice. 

FRENCH CODFSIH SOUP 

Cover three pounds of fresh codfish with 
three quarts of veal stock. Add a chopped 



234 One ^bousanO Simple Soup» 

onion, a bay-leaf, a small bunch of parsley, 
and a teaspoonful of powdered sweet herbs. 
Simmer for two hours, press through a sieve, 
and reheat. Thicken with one tablespoon ful 
of butter, blended with one tablespoonful of 
flour, and rubbed smooth with a little of the 
soup. Season with salt and pepper, add a wine- 
glassful of white wine, and a dozen oysters. 
Simmer for ten minutes, and serve. 

FRENCH OYSTER SOUP 

Cook a quart of drained oysters for fifteen 
minutes, in one cupful of veal stock, with a 
tablespoonful of butter, a bay-leaf, a blade of 
mace, and salt and pepper to season. Skim out 
the oysters, and remove the herbs. Add the 
oyster liquor to the stock and reheat. Thicken 
with one tablespoonful each of flour and butter, 
cooked smooth in two cupfuls of milk, add the 
oysters, and pour the soup, boiling hot, over the 
well-beaten yolk of an egg. 

FRENCH SALMON SOU? 

Boil a can of salmon for half an hour in two 
quarts of veal stock. Season with salt and pep- 
per, and thicken with one tablespoonful each of 
butter and flour, cooked until thick with a cup- 
ful of milk. Simmer for ten minutes, add a 
tablespoonful of chopped parsley and a grating 



©lie IbunDreD ^isb Soups 235 

of nutmeg, and rub through a sieve. Reheat, 
add twenty-five oysters, cooked in their own 
liquor, and pour, boiling hot, over the yolk of 
an €ggy well beaten. 

SWEDISH FISH SOUP 

Reheat one quart of fish stock, and add one 
leek, six potatoes, a carrot, and a small bunch of 
parsley, all cut very fine. Simmer for half an 
hour, add two cupfuls of veal stock, a dozen 
oysters, half a glass of sherry, and salt and 
pepper to season. Cook until the oysters ruffle, 
and serve. 

AUSTRIAN CODFISH SOUP 

Remove the skin and bone from two pounds 
of fresh codfish, and chop fine. Add a carrot, 
an onion, a turnip, two stalks of celery, and a 
bunch of sweet herbs, all finely minced, and a 
quart of water. Simmer for two hours, add the 
juice of a lemon, and salt, pepper, and nutmeg 
to season. Press through a sieve, reheat, and 
thicken with one tablespoonful each of butter 
and flour, cooked smooth in two cupfuls of milk. 
Bring to the boil, pour over the yolk of an egg, 
well-beaten, and serve. 

ENGLISH IvOBSTER SOUP 
Cook together two tablespoon fuls of chopped 



236 ©ne ^bousanD Simple Soups 

ham, a carrot, an onion, a ba3'-leaf, a small bunch 
of parsley, and a tablespoonful of butter. Add 
one quart of veal stock, two pounds of boiled 
lobster, a tablespoonful of sherry, a tablespoon- 
ful each of butter, flour, and currj' powder, and 
cook for half an hour. Rub through a sieve, re- 
heat, thicken with the yolks of two eggs, beaten 
smooth with half a cupful of cream, and serve 
with plain boiled rice. 

LOBSTER SOUP A LA BORDELAISE 

Fry in butter one tablespoonful of chopped 
ham, an onion, a carrot, and a bunch of parsley, 
all cut fine. Add three pounds of lobster meat, 
two cupfuls of white wine, and six cupfuls of 
veal stock. Simmer for an hour, rub through 
a sieve, add two tablespoonfuls of butter, a hard- 
boiled egg, chopped fine, and two cupfuls of 
boiled rice. Reheat, season, and serve with 
croutons. 

FRENCH SHRIMP SOUP 

Chop fine two cans of shrimps, fry in butter, 
add one cupful of bread crumbs, a clove, a sliced 
onion, and two quarts of fish stock. Simmer 
for two hours, rub through a sieve, add one cup- 
ful of boiling cream, a grating of nutmeg, and 
two tablespoonfuls of sherry. 



©ne Ibun^rcD ^isl^ Soups 237 

FRENCH SALMON SOUP— II 

Prepare according to directions given above, 
using a large can of salmon instead of the 
shrimps. 

FRENCH CREAM OF SHRIMPS 

Chop fine two cans of shrimps, fry in butter, 
add a slice of stale bread, three anchovies, half 
a cupful of boiled rice, a sliced onion, and two 
quarts of veal stock. Simmer for two hours, 
rub through a sieve, season with salt and pep- 
per, add a tablespoon ful of sherr}- and serve hot. 

ENGLISH LOBSTER SOUP— II 

Fry in butter a carrot, an onion, four stalks 
of celery, a bunch of parsley, and the meat of a 
lobster, all cut fine. Add half a cupful of boiled 
rice, and six cupfuls of veal stock. Simmer for 
half an hour, rub through a sieve, add a glass 
of sherry, and serve hot. 

PARISIAN LOBSTER SOUP 

Chop fine an onion, a bunch of parsley, a 
sprig of thyme, and the yellow rind of a lemon. 
Add the meat of a boiled lobster, and two quarts 
of veal stock. Cook for half an hour, rub 
through a sieve, and reheat. Thicken with one 
tablespoonful each of flour and butter, season 



238 One n:bousanD Simple Soups 

with salt, pepper, and nutmeg, and serve with 
whipped cream. 

SALMON SOUP— II 

Simmer for fifteen minutes in boiling water 
either a pound can of salmon or a pound of the 
fresh fish. Rub through a sieve, and set aside. 
Bring to the boil two cupfuls each of milk and 
veal stock, thicken with one tablespoonful of 
butter and two of flour, season with salt and 
pepper, add the salmon, reheat, and serve. 

SOUTHERN OYSTER SOUP 

Drain the liquor from fifty oysters, add to it 
two cupfuls of cold water, and bring to the boil. 
Season with salt, pepper, and butter, and add 
two cupfuls of milk. Thicken with one table- 
spoonful of corn-starch, rubbed smooth in a 
little cold milk, add the oysters, cook until the 
edges ruffle, and serve immediately. 

HALIBUT SOUP— II 

Prepare according to the directions given for 
Salmon Soup — II, using a pound of fresh hali- 
but instead of the salmon. 

MARTHA WASHINGTON'S CRAB SOUP 
Boil a pound of salt pork for an hour in two 



®ne IbunOrcO 3ftsb Soups 239 

quarts of water. Take out the meat, cool the 
stock quickly, and take off the fat. Reheat the 
liquor, add a pint of crab meat, and simmer for 
an hour. Beat the yolks of two eggs thor- 
oughly, and pour upon them a pint of boiling 
cream. When thoroughly mixed, add the crab 
meat, with the liquor in which it was boiled, 
season to taste, and serve. 

BISQUE OF vSALMON 

Bring to the boil a quart of veal stock. Add 
a can of salmon, a tablespoonful of butter, and 
pepper, salt, and minced parsley to season. 
Simmer for ten minutes. Thicken with one 
tablespoonful each of butter and flour, cooked 
smooth in a cupful of milk. Add half a cupful 
of cracker crumbs, reheat, and serve. 

QUICK SALMON SOUP 

Chop an onion fine, and cook it for ten min- 
utes in a quart of milk. Thicken the milk with 
one tablespoonful of butter and two of flour. 
Season with salt and pepper, add a small can 
of salmon, rub through a sieve, reheat, add a 
dash of lemon-juice, and serve. 

QUICK SHRIMP SOUP 

Prepare according to directions given above, 
using a can of shrimps instead of the salmon. 



240 One ^bousanD Simple boups 

^QUICK CLAM SOUP 

Prepare according to directions given above, 
using a can of minced clams instead of the 
salmon. 

QUICK CRAB SOUP 

Prepare according to directions given above, 
using a small can of crab meat instead of the 
salmon. Season with sherry. 

VIRGINIA OYSTER SOUP 

Parboil four dozen oysters with their liquor 
and a glassful of white wine. Drain the oysters, 
chop fine, and reserve the liquid. Melt one 
tablespoonful of butter, add two tablespoonfuls 
of flour, and a pint of milk. Cook until it 
thickens, add the oyster liquor, and two cupfuls 
of fish or veal stock. Season with salt, red 
pepper, Worcestershire, and tobasco. Thicken 
with the yolks of four eggs, beaten smooth with 
half a cupful of cream, add the oysters, and 
half a cupful of cracker crumbs. Add a table- 
spoonful of minced parsley, and serve. 

VIRGINIA CLAM SOUP 

Prepare according to directions given above, 
using clams instead of oysters. 



One IbunDreD jf isb Soups 241 

RICE AND ClyAM SOUP 

Prepare Cream Clam Bouillon, according to 
directions previously given, add one cupful of 
cold boiled rice, and a pinch of curry powder. 
Serve very hot. 

SPANISH SALMON SOUP 

Cook together a quart of stock, a sliced onion, 
and half a can of salmon. Rub through a 
sieve, add a quart of boiling milk, season with 
salt, pepper, minced parsley, and celery salt, 
thicken with butter and flour, and serve with 
whipped cream. 

CLAM AND SAGO SOUP 

Prepare six cupfuls of Cream Clam Bouillon, 
according to directions previously given, and 
add to it one cupful of cooked sago just before 
serving. 

CATFISH SOUP— II 

Clean and cut up a pound and a half of cat- 
fish. Put into a soup-kettle, with one quarter 
of a pound of salt pork chopped fine, a stalk of 
celery, and a tablespoonful of powdered sweet 
herbs. Cover with a quart of water, boil until 
the fish is in rags, and strain. Add to the 
liquor a tablespoonful of butter, pepper and salt 



242 Owe tTbouean^ Simple Soups 

to season, and one egg beaten smooth with a 
cupful of milk. Boil up once, and serve with 
croutons. 

NORWEGIAN FISH SOUP 

Reheat six cupfuls of fish stock. Blend to- 
gether three tablespoonfuls of butter and three 
of flour, add two cupfuls of cold milk, and cook 
until thick, stirring constantly. Add the thick- 
ening to the boiling stock. When smooth, take 
from the fire, season to taste, and add the yolks 
of two eggs beaten smooth with a little cold 
milk. Line the tureen with split Boston crack- 
ers, which have been soaked in milk until soft, 
pour the hot soup over, and serve. 

CLAM AND MUTTON SOUP 

Reheat a quart of mutton stock, and reduce 
by rapid boiling to a cupful. Cool rapidly, 
skim, add a quart of clam broth, and the hard 
parts of fifty clams. Season with pepper, salt, 
minced parsley, grated onion, and powdered 
mace. Cook for half an hour, thicken with 
two tablespoonfuls of butter, rubbed smooth 
with one tablespoonful of flour, an;i cooked 
until thick with one pint of milk. Add the soft 
parts of the clams, simmer for five minutes, and 
serve very hot. 



©ne IbunOreD jfisb Scups 243 

SOUP k LA BONNB FEMMB 

Boil two pounds of halibut in two quarts of 
water for two hours with a minced onion, and a 
small bunch of sweet herbs. Strain the broth, 
remove the bone from the fish, rub it through 
the colander, return to the liquor, season, and 
reheat. Simmer for ten minutes, thicken with 
two tablespoon fuls of butter blended with one 
tablespoonful of flour, and add one pint of milk, 
beaten with two eggs. Heat thoroughly, but 
do not allow it to boil. Add a small pinch of 
soda, and serve. 

SOUTHERN FISH SOUP 

Cut into strips two pounds of any firm white 
fish. Take out the bones, and set aside. 
Slice two onions, fry brown in butter, and 
drain. Spread the onions upon the bottom of 
the soup-kettle, lay the fish upon them, cover 
with stock, and simmer until the fish is nearly 
done. Take out the fish, dredge each piece 
with flour, and return to the kettle. Add two 
quarts more of stock, and simmer for half an 
hour. Season with red pepper and lemon-juice, 
and serve. 

OYSTER AND VEAL SOUP 

Reheat two quarts of veal stock, season with 
salt, pepper, and celery salt, and add one quart 



244 One a:bousanD Simple Soups 

of oysters, with their liquor. Cook until the 
edges of the oysters curl, and thicken with one 
tablespoouful each of butter and flour, cooked 
with a cupful of milk. Season with minced 
parsley, and serve with crackers. 

LOBSTER SOUP— V 

Chop fine an onion, two anchovies and a 
small bunch of sweet herbs. Add the rind of 
half a lemon, and a quart of cold water. 
Reduce by rapid boiling to a pint, and strain. 
Add the meat of a boiled lobster, or a 
can of lobster, season with pepper .and salt, 
and reheat. Add one quart of boiling milk, in 
which two tablespoonfuls each of butter and 
flour have been cooked until smooth. Take 
from the fire, add one egg well beaten, and 
serve. 

CLAM SOUP WITH POACHED EGG 

Prepare Cream Clam Bouillon, according to 
directions previously given, season with nutmeg 
and grated onion, and serve a poached egg in 
each plate. 

CLAM AND OYSTER SOUP 

Chop a pint of oysters. Heat with their liq- 
uor, and a pint can of minced clams, add one 
quart of milk, thicken with two tablespoonfuls 



©lie IbunDccD jfisb Soups 245 

each of butter and flour, rubbed smootb in a 
little cold milk, season with salt and pepper, 
minced parsley, powdered mace, and grated 
onion. Serve with crackers. 

SCAIvIvOP STBW 

Parboil one quart of scallops. Boil one quart 
of milk, season with butter, pepper and salt, add 
the parboiled scallops, and one half cupful of 
cracker crumbs. Reheat and serve. 

DRY STBW OF OYSTERS 

Drain every drop of liquor from a quart of 
oysters. Boil the liquor, skim thoroughly, add 
a tablespoonful of butter, and salt and pepper to 
taste. Add the oysters, boil until the edges ruffle, 
and serve immediately with crisp crackers. A 
cupful of boiling cream may be added just be- 
fore serving. 

QUICK TERRAPIN SOUP 

Open a pint can of terrapin, and simmer for 
half an hour with four cupfuls of chicken 
stock, and salt, red pepper, and mace to sea- 
son. Cook together two tablespoonfuls of but- 
ter, one tablespoonful of arrowroot, one cupful 
of hot cream, and the yolks of two hard-boiled 
eggs, mashed smooth. Add to the terrapin. 



246 ©lie ^bousanO Simple Soups 

and stir until thick. Add three tablespoonfuls 
of madeira or sherry, and serve with egg balls. 

CLAM AND BARLEY SOUP 

Prepare six cupfuls of Cream Clam Bouillon, 
according to directions previously given, and 
add one cupful of cooked barley. 

CLAM AND CUCUMBER SOUP 

Prepare Cream Clam Bouillon, according to 
directions previously given, and add one cupful 
of cooked cucumber dice. Season with lemon- 
juice. 

CLAM AND TAPIOCA SOUP 

Prepare six cupfuls of Cream Clam Bouillon, 
according to directions previously given, and 
add one cupful of cooked tapioca, just before 
serving. 

CREAM OF CLAMS AND TOMATO 

Prepare six cupfuls of Cream Clam Bouillon, 
according to directions previously given, and 
add one tablespoonful of Italian tomato paste 
just before serving. 



'* Welcome the wine, whate'er the seal is, 
And sit you down and say your grace 
With thankful heart whate'er the meal is — 
Here comes the smoking Bouillabaisse. 

** This Bouillabaisse a noble dish is, 
A sort of soup or broth or brew 
Or hotchpotch of all sorts of fishes 
That Greenwich never could outdo." 
Ballad of Bouillabaisse — Thackeray. 



247 



FIFTY CHOWDERS 

CATFISH CHOWDER 

Wasli a large catfish in warm water, and sim- 
mer until the meat falls from the bones. Pick 
out all the bones, chop the fish and put it into 
a stew-pan with two cupfuls of water, a table- 
spoonful of butter, one cupful of cream, a small 
onion chopped fine, a tablespoonful of dry mus- 
tard, salt and pepper to season, and one table- 
spoonful of walnut catsup. Cook slowly until 
thick, add a squeeze of lemon-juice, and serve 
very hot. 

CLAM CHOWDER 

Cut six slices of fat pork into dice. Fry 
brown and crisp, add a layer of clams, and sea- 
son with salt, pepper, and melted butter. Add 
a layer of chopped onions and of Boston crack- 
ers, which have been split and soaked in milk. 
Pour over a little pork fat or melted butter, and 
repeat these layers until the desired quantity 
of chowder is made. Cover with cold water, 
put the cover on the pot, and cook slowly for an 
hour. Drain off the liquor, and turn the chow- 
249 



250 One ^bousanD Simple Soups 

der into a tureen. Thicken the liquor with 
rolled cracker crumbs, season with wine and 
tomato catsup, and pour boiling hot over the 
chowder. 

CORN CHOWDER 

Fry an onion with two slices of pork cut into 
dice. Add one quart of sweet raw corn scraped 
from the cob, and one pint of new potatoes cut 
into dice. Add cold water to cover, and sim- 
mer until the vegetables are done. Add two 
cupfuls of milk, one tablespoon ful of butter, 
and a tablespoon ful of minced parsley. Boil 
up again, and serve very hot. 

CORN CHOWDER— II 

Fry brown with a large sliced onion one quar- 
ter of a pound of salt pork cut into dice. Scrape 
from the cobs enough sweet corn to make a 
quart, and boil the cobs for twenty minutes in 
water to cover. Put the corn into a kettle with 
the pork, onion, two cupfuls of raw potatoes, 
and two cupfuls of tomatoes, sprinkling each 
layer with flour, pepper and salt. Strain the 
water from the cobs into the kettle, and sim- 
mer slowly until the vegetables are done. Add 
two cupfuls of milk, a heaping tablespoonful of 
butter, and bring to the boil. Serve very hot 
with crackers. If canned vegetables are used, 
more water will be required. 



jfifti? CbovvOers 251 

BAKED POTATO CHOWDER 

Cut into dice one half pound of salt pork, 
put into an earthen baking-dish, dredge with 
flour, salt, and pepper, and add one small onion 
chopped. Add four cupfuls of raw potatoes 
cut into dice, salt and pepper to season and two 
cupfuls of milk. Cover, bake for an hour, then 
remove the cover, and bake half an hour longer. 

EGG CHOWDER 

Prepare according to directions given above, 
and, just before serving, break in one egg for 
each person. Cook slowly until the eggs are 
set, and sprinkle with minced parsley. 

OYSTER CHOWDER 

Arrange in an earthen baking-dish alternate 
layers of salt pork, sliced potatoes, and 03'sters. 
Season with salt, pepper, and mushroom catsup, 
add the oyster liquor, and enough cold water to 
cover. Cook slowly for forty-five minutes. 

CLAM CHOWDER— II 

Butter a large granite-ware pan, put in a layer 
of cracker crumbs, dot with bits of butter, and 
sprinkle with pepper. Add a double layer of 
clams, season with pepper and butter, sprinkle 
with crumbs, add another layer of clams, and 
cover ^ith split Boston crackers, which have 



252 ©ne Q;boiisanD Simple Soups^ 

been soaked until tender in milk. Dot with 
bits of butter, sprinkle with pepper, add a cup- 
ful of milk and the liquor from the clams. Cover 
the pan, and bake slowly for an hour. 

QUICK CLAM CHOWDER 

Buy a can of clam chowder, and reheat, add- 
ing more water if necessary. 

HOFFMAN HOUSE CLAM CHOWDER 

Chop fine one dozen large clams, one quart 
of tomatoes, and six large potatoes. Add one 
quart of milk, a tablespoonful of minced parsley, 
aad the juice of the clams. Cook for forty-five 
minutes and add six crackers pounded fine. 
Reheat, season with pepper and serve. 

ALABAMA FISH CHOWDER 

Fry brown in butter three onions and a clove 
of garlic cut fine. Season with a little pepper, 
and a teaspoonful of vinegar. Add one can of 
tomatoes, and three pounds of any firm fish. Add 
six potatoes cut into thin slices, and six slices 
of bacon cut into bits. When the potatoes are 
half cooked, add three crackers rolled fine, and 
season with pepper and a little cinnamon. The 
water used in cooking should barely cover the 
chowder. 



3Fffts Cbow&ers 253 

HUNTER'S FISH CHOWDER 

Add to six quarts of cold water one half 
pound of salt pork, cut into dice and fried crisp, 
three pounds offish, half a pound of split Bos- 
ton crackers, one quart of raw potatoes cut into 
dice, two cupfuls of sliced onions, half a can of 
peas, and half a can of corn. Boil for two 
hours, and season with red pepper, vinegar and 
tabasco sauce. 

SALT CODFISH CHOWDER 

Boil together for twenty minutes two cupfuls 
of sliced raw potatoes and two cupfuls of shred- 
ded codfish, with a large onion. Remove the 
onion, drain, return to the kettle, and add two 
cupfuls of milk. Add also two slices of bacon, 
which have been cut into dice, and fried crisp, 
one cupful of oyster crackers, split, and a tea- 
spoonful of butter. Heat thoroughly, and sea- 
son with red pepper. 

FARMER'S CHOWDER 

Fry brown with a minced onion half a pound 
of salt pork cut into dice. Add six cold boiled 
potatoes cut fine, season with chopped parsley 
and pepper, add the pork fat, and two cupfuls 
of hot water. Simmer for half an hour. Thicken 
two cupfuls of milk with one tablespoonful each 



254 ©ne ^TbousanD Simple Soups 

of butter and flour, add to the chowder, reheat, 
and serve very hot with crackers. 

MARYLAND FISH CHOWDER 

Fry two slices of fat salt pork, with a large 
onion cut fine. Add four pounds of fish, and 
six large potatoes, cut into dice. Cover with 
cold water, and simmer slowly until the fish and 
potatoes are cooked. Add one quart of hot milk , 
a heaping tablespoonful of butter, and salt and 
pepper to season. Add six Boston crackers, 
which have been split and soaked in milk. 
Season with Worcestershire sauce and minced 
parsley. 

RHODE ISLAND CLAM CHOWDER 

Take half a peck of clams, and reserve the 
juice. Chop the hard part fine, and keep the 
soft parts whole. Cook the chopped part until 
tender in enough water to cover. Peel and slice 
two onions, also six potatoes, and add the 
chopped clams with two cupfuls of tomatoes. 
Add also the soft parts of the clams. Split a 
pound of Boston crackers, and arrange with the 
clams in layers in another kettle, seasoning each 
layer with pepper and powdered sweet herbs. 
Cover with cold w-ater, and cook slowly until 
the vegetables are done. 



3fitts Cbow^ers 255 

FRENCH FISH CHOWDER 

Melt two tablespoonfuls of butter, add three 
heaping tablespoon fills of flour, and a quart of 
cold water. Stir until smooth and thick. Add 
three pounds of fresh fish from which the bones 
have been removed, a baj'-leaf, two cloves, a 
teaspoonful of anchovy paste, a teaspoonful of 
sugar, and salt and red pepper to season. Boil 
for fifteen minutes, skimming as needed. Skim 
out the fish and lay it in another pan with three 
cupfuls of sliced potato. Strain the liquor over 
the fish, add two cupfuls of milk, and cook slow- 
ly until the potatoes are done. 

SOFT CLAM CHOWDER 

Tie in a muslin bag six whole allspice, six 
cloves, and six pepper-corns. Fry brown, with 
a sliced onion, one quarter of a pound of minced 
salt pork. Add six sliced potatoes, a can of 
tomatoes, the bag of spices, a pinch of red pep- 
per, and four cupfuls of cold water. Simmer 
for four hours. Add a quart of soft clams par- 
boiled and chopped fine, five Bortou crackers 
that have been split and soaked in milk, sim- 
mer for five minutes, and serve very hot. 

SCALLOP CHOWDER 

Prepare according to directions given above 
using scallops instead of clams. 



256 ©ne UboueanD Simple Soups 

POTATO CHOWDER 

Fry three slices of bacon brown, with a 
minced onion. Add six potatoes peeled and 
cut into dice. Season with salt and pepper, 
cover with boiling water, cook slowly until the 
potatoes are tender. Blend together one table- 
spoonful each of butter and flour, and add two 
cupfuls of cold milk. Cook until it thickens, 
stirring constantly. Add to the chowder, re- 
heat, and season with salt, pepper, and Wor- 
cestershire sauce. Serve with toasted crackers. 

OYSTER CHOWDER 

Prepare according to directions given for 
Soft Clam Chowder, using oysters instead of 
clams. 

LOBSTER CHOWDER 

Prepare according to directions given for 
Soft Clam Chowder, using a quart of fresh lob- 
ster meat instead of the clams. 

CRAB CHOWDER 

Prepare according to directions given for 
Soft Clam Chowder, using a quart of crab meat 
instead of the clams. 

CONNECTICUT CHOWDER 
Chop fine a quarter of a pound of salt pork, 



jftfts CbowDers 257 

and fry brown with two cupfuls of chopped 
onion. Add the juice drained from a quart of 
clams, two cupfuls of water, two cupfuls of 
canned tomatoes, four cupfuls of sliced pota- 
toes, a cupful of fresh celery, cut fine, and a 
tablespoonful of powdered sweet herbs. Cook 
for thirty minutes, add pepper and salt to 
season, and a quart of chopped clams. Cook 
slowly for fifteen minutes. 

NARRAGANSETT CI^AM CHOWDER 

Fry a quarter of a pound of salt pork, cut into 
slices, with a large onion, also sliced. Put a 
quart of sliced potatoes into a soup-kettle, and 
strain the pork fat over them. Add the juice 
strained from a quart of clams, and thicken with 
three tablespoonfuls of flour, blended with a 
cupful of cold water. Cook for twenty minutes, 
add a quart of clams, a teaspoonful of butter, 
eight split Boston crackers, a quart of boiling 
milk, and salt and pepper to season. Simmer 
until the clams are done, and serve. 

FRESH CODFISH CHOWDER 

Cut into dice a quarter of a pound of salt pork, 
and fry brown with two large onions minced 
fine. Spread the pork and onion upon four 
pounds of fresh codfish, free from skin and 
bone. To the fat remaining in the pan, add 
17 



258 ©ne ^bousauD Simple Soups 

one tablespoonful of flour, and two cupfuls of 
cold milk. Cook until smooth and thick, stir- 
ring constantly. Add a quart of sliced potatoes 
to the fish, cover with two quarts of water, and 
simmer until the fish and potatoes are done. 
Add the thickened milk, and six Boston crack- 
ers, which have been split and soaked in milk. 
Boil up once, season with salt and pepper, and 
serve. 

HADDOCK CHOWDER 

Prepare according to directions given above, 
using haddock instead of codfish. 

HALIBUT CHOWDER 

Prepare according to directions given above, 
using halibut instead of codfish. 

SALMON CHOWDER 

Prepare according to directions given above, 
using fresh salmon instead of codfish, 

TURBOT CHOWDER 

Prepare according to directions given above, 
using turbot instead of codfish. 

FLOUNDER CHOWDER 

Prepare according to directions given above, 
using flounder instead of codfish. 



Sfitt^ CbowOers 259 

TROUT CHOWDER 

Prepare according to directions given above, 
using lake trout instead of codfish. 

COD AND OYSTER CHOWDER 

Prepare according to directions given above, 
using two pounds of codfish and one quart of 
oysters. 

PERCH CHOWDER 

Prepare according to directions given above, 
using four pounds of perch instead of the 
cod-fish. 

BAKED CHOWDER 

Fry an onion in butter, with two pounds of 
fresh codfish cut into cubes. Butter a baking- 
dish and put a layer of fish into the bottom. 
Cover with a layer of raw potatoes, add a layer 
of minced salt pork, sprinkle with flour and 
minced parsley, and dot with butter. Repeat 
until the dish is full and add one cupful of 
tomato-juice. Add cold water to cover, and put 
on top a layer of split Boston crackers, that 
have been soaked in milk. Cover the dish, 
and bake for an hour, then take off the cover 
and brown. 



26o Owe (TbousanD Simple Soups 

CORN CHOWDER— III 

Chop fine two onions, and fry brown in butter. 
Add the corn cut from one dozen cobs, four split 
Boston crackers, and six cold boiled potatoes 
sliced thin. Season with salt, pepper, and 
minced parsley and cover with boiling water. 
Simmer for an hour, and thicken with a table- 
spoonful each of butter and flour, cooked until 
thick and smooth in a cupful of milk. 

CREOLE CORN CHOWDER 

Fry brown in butter four large onions. Add 
five tomatoes, four sweet green peppers 
shredded, and two cupfuls of corn cut from the 
cob. Add boiling water to cover, season with 
salt, pepper, and sugar, and cook until the veg- 
etables are done. 

BAR HARBOR CLAM CHOWDER 

Boil together for forty minutes one hundred 
soft clams, half a teaspoouful each of marjoram, 
thyme, sage, summer savory, and salt, a small 
onion, cut fine, five Boston crackers, split, half 
a can of tomatoes, and one third of a cupful of 
butter. Season with pepper, cloves, and curry 
powder, add one cupful of cream, and half a 
cupful of sherry. 



jfitts (TbowDers 261 

CAPE COD CIvAM CHOWDER 

Fry an onion brown in butter, and add two 
slices of chopped salt pork. Dredge with two 
tablespoonfuls of flour, add the juice strained 
from fifty clams, and one cupful of cream. 
Cook until thick. Add two cupfuls of potatoes 
cut fine, a pinch each of mace, thyme, and cay- 
enne, and enough water or stock to cover. 
When the potatoes are tender, add fifty clams, 
and four split Boston crackers, which have been 
soaked in milk. Cook until the clams are done 
and serve very hot. 

FINNAN HADDIE CHOWDER 

Freshen four pounds of finnan haddie, by 
soaking for half an hour in boiling water. 
Prepare according to directions given for fresh 
codfish chowder. 

BOSTON FISH CHOWDER 

Cut a quarter of a pound of salt pork into 
dice and fry with a sliced onion without 
browning. Add one quart of parboiled and 
drained potatoes, a tablespoonful of salt, and 
half a teaspoonful of pepper. Add also four 
pounds of any desired fresh fish, and simmer 
until the fish and the potatoes are done. Add 
a dozen Boston crackers, which have been split 
and spread with butter, and one quart of milk, 



262 One CbousaiiD Simple Soupe 

in which three heaping tablespoonfuls of flour 
have been blended. Boil up until thick, and 
serve very hot. 

CONEY ISLAND FISH CHOWDER 

Prepare according to directions given above, 
using one can of tomatoes instead of the milk 
and a cupful of cracker crumbs instead of the 
split crackers. Season with a pinch of cloves, 
and a teaspoonful of powdered sweet herbs. 

ENGLISH FISH CHOWDER 

Prepare according to directions given for 
Coney Island Fish Chowder, using a cupful of 
bread crumbs instead of the crackers, and serve 
with croutons. 

CANNED CORN CHOWDER 

Fry together a quarter of a pound of fat salt 
pork and a sliced onion. Add one pint of 
water, one quart of parboiled potatoes, one can 
of corn, and enough more water to cover. 
Simmer until the potatoes are done, then add 
two cupfuls of boiling milk, two tablespoonfuls 
of butter, six Boston crackers which have 
been split and soaked in milk, and pepper and 
salt to season. 

PARSNIP CHOWDER 
Prepare according to directions given above, 



3fiftB CbowDers 263 

using a quart of diced parsnips instead of the 
corn. 

LIMA BEAN CHOWDER 

Prepare according to directions given above, 
using a quart of lima beans instead of the 
corn. 

SUCCOTASH CHOWDER— n 

Prepare according to directions given above, 
using a can of succotash instead of the corn. 

QUICK CLAM CHOWDER— II 

Cook together for an hour two dozen 
clams, three quarters of a pound of salt pork 
cut fine, three onions sliced, two cupfuls of to- 
matoes, one cupful of finely cut celery, and four 
cupfuls of diced potatoes, in water to cover. 
Just before taking from the fire, add two cupfuls 
of boiling milk, and season to taste. 

MARYLAND FISH CHOWDER 

Cut two slices of salt pork into dice, and fry 
brown with an onion. Add four parboiled 
potatoes sliced, one pound of any preferred 
fish, and one cupful of fish stock. Cook until 
the potatoes and fish are done, adding hot water 
as needed. Thicken with two tablespoonfuls of 



264 ®Tte ^bousanO Simple Soups 

flour rubbed smooth in one cupful of milk, re- 
heat, season to taste, and serve very hot. 

PEA CHOWDER 

Soak over night one cupful of split peas. In 
the morning, drain, cover with cold water, add 
half a pinch of soda, and simmer for three 
hours. Fry brown, with an onion, a slice of 
fat salt pork. Add the drained peas, one can 
of corn, and a cupful of milk. Simmer for 
half an hour, season with salt, pepper, and 
melted butter, and serve very hot, with split 
and toasted crackers. 



FIFTY CREAM SOUPS 

CRKAM OF CELERY SOUP 

Melt one fourth of a cupful of butter, and 
add one fourth of a cupful of flour. When 
thoroughly blended, add two cupfuls of cold 
milk, and cook until thick. Cook a large head 
of celery, cut fine, in boiling water until tender, 
and rub through a sieve, Measure the pulp 
and add enough of the water in which it was 
cooked to make two cupfuls. Add to the thick- 
ened milk, season with salt and pepper, and if 
too thick, dilute with boiling milk, or stock, 
to the proper consistency. 

CREAM OF CLAMS 

Prepare according to directions given above, 
using two cupfuls of minced clams with their 
liquor instead of the celery. 

CREAM OF CRABS 

Prepare according to directions given above, 
using two cupfuls of cooked crab meat. Season 
with lemon-juice and sherry. 
265 



266 ©ne CbousanD Simple Soupg 

CREAM OF LOBSTER 

Prepare according to directions given above, 
using two cupfuls of cooked lobster meat. 
Season with lemon-juice and sherry. 

CREAM OF OYSTERS 

Prepare according to directions given above, 
using two cupfuls of minced oysters, with their 
liquor. Season with minced parsley. 

CREAM OF BARIvEY 

Prepare according to directions given above, 
using one cupful of cooked barley, and an extra 
cupful of milk. Season with curry powder, 
celery salt, and minced parsley. 

CREAM OF VERMICELLI 

Prepare according to directions given above, 
using one cupful of cooked vermicelli, and an 
extra cupful of milk. Season with celery salt, 
curry powder, grated onion, and minced parsley. 

CREAM OF CHICKEN 

Prepare according to directions given above, 
using one cupful of shredded chicken, and one 
cupful of the water in which it was boiled. 
Season with celery- salt and parsley. 



3ftftg Cream Soups 267 

CREAM OF MACARONI 

Prepare according to directions given above, 
using one cupful of cooked and broken mac- 
aroni, and an extra cupful of milk. Season 
with minced parsley and grated Parmesan 
cheese. 

CREAM OF SPAGHETTI 

Prepare according to directions given above, 
using one cupful of cooked and broken spa- 
ghetti, and an extra cupful of milk. Season 
with grated Parmesan cheese, and add a table- 
spoonful of tomato paste. 

CREAM OF TAPIOCA 

Prepare according to directions given above, 
using one cupful of cooked tapioca and an 
extra cupful of milk. Season with celery salt 
and minced parsley. 

CREAM OF SAGO 

Prepare according to directions given above, 
using one cupful of cooked sago, and an extra 
cupful of milk. Season with minced parsley 
and grated cheese. 

CREAM OF EGGS 
Prepare according to directions given above, 



268 Owe CbousaiiO Simple Soups 

using one cupful of hard-boiled eggs chopped 
fine, and an extra cupful of milk. Season 
with grated onion, minced parsley, and Wor- 
cestershire sauce. 

CREAM OF CORN 

Prepare according to directions given above, 
using a can of corn and sufficient milk to make 
the two cupfuls. Put a tablespoonful of un- 
sweetened whipped cream into each plate, and 
garnish with a few kernels of freshly-popped 



CREAM OF PEAS 

Prepare according to directions given above, 
using either fresh or canned peas and enough 
of the water in which they were boiled to make 
the two cupfuls. Put a tablespoonful of whip- 
ped cream into each plate. 

CREAM OF CAUUFLOWER 

Prepare according to directions given above, 
using freshl}' boiled cauliflower mashed fine. 
Serve with whipped cream in each plate, and 
season with grated onion and minced parsley. 

CREAM OF LENTILS 

Prepare according to directions given above, 
using one cupful of cooked lentils, and an 



3Fitts Cream Soups 269 

extra cupful of milk or stock. Season with 
curry powder, 

CREAM OF LETTUCE 

Prepare according to directions given above, 
using two cupfuls of chopped cooked lettuce 
and liquid. Season with celery salt and parsley. 

CREAM OF LIMA BEANS 

Prepare according to directions given above, 
using two cupfuls of cooked lima beans. Sea- 
son with celery salt, grated onion, and minced 
parsley. 

CREAM OF MUSHROOMS 

Prepare according to directions given above, 
using either fresh or canned mushrooms. Sea- 
son with celery salt and parsley. 

CREAM OF POTATOES 

Prepare according to directions given above, 
using a cupful and a half of mashed potatoes, 
and half a cupful of milk. Season with grated 
onion, celery salt, and parsley. 

CREAM OF RICE 

Prepare according to directions given above, 
using one cupful of cold boiled rice, and an 



270 ©nc ^bousanO Simple Soups 

extra cupful of milk or stock. Season with 
minced parsley and grated cheese or curry 
powder. 

cre:am of tomato 

Prepare according ;o directions given above, 
using two cupfuls of stewed tomatoes, and a 
small pinch of soda. Season with minced 
parsley and grated onion. 

CREAM OF ASPARAGUS 

Prepare according to directions given above, 
using two cupfuls of asparagus. Add a table- 
spoonful of whipped cream and a few of the 
cooked asparagus tops to each plate of soup. 

CREAM OF CARROTS 

Prepare according to directions given above, 
using two cupfuls of carrots. Season with 
minced parsley. 

CREAM OF BAKED BEANS 

Prepare according to directions given above, 
using two cupfuls of cold baked beans. Sea- 
son with minced parsley and tomato catsup. 

CREAM OF CABBAGE 
Prepare according to directions given above, 



3fittB Cream Soups 271 

using two cupfuls of cooked cabbage. Season 
with minced parsley and grated onion. 

CREAM OF CHEESE, 

Prepare according to directions given above, 
using one cupful of grated cheese and an extra 
cupful of milk. Season with red pepper and 
minced parsley. 

CPEAM OF ONION 

Prepare according to directions given above, 
using two cupfuls of cooked onion pulp. Sea- 
son with minced parsley and a little grated 
cheese. 

CREAM OF CELERY AND ONION 

Prepare according to directions given above, 
using one cupful each of celery and onion 
pulp. 

CREAM OF CORN AND TOMATO 

Prepare according to directions given above, 
using one cupful each of corn and tomato 
pulp. 

CREAM OF CHEESE AND CELERY 

Prepare Cream of Celery soup according to 
directions given above, and season very highly 
with grated cheese. 



272 Que {TbouaanD Simple Soups 

SPRING ONION SOUP 

Prepare according to directions given above, 
using two cupfuls of onion pulp, including the 
green tops. 

CHEAM OF RICE AND TOMATO 

Prepare according to directions given above, 
using one cupful each of boiled rice and stewed 
tomato. 

CREAM OF RICE AND PEAS 

Prepare according to directions given above, 
using one cupful each of rice and green peas. 
Season with rainced parsley, and put a table- 
spoonful of whipped cream and a few whole 
peas into each plate. 

CREAM OF TAPIOCA AND TOMATOES 

Prepare according to directions given above, 
using one cupful each of cooked tapioca and 
tomatoes. Add a pinch of soda, and season 
with minced parslej-. 

CREAM OF SQUASH 

Prepare according to directions given above, 
using two cupfuls of squash pulp. 



ffift^ Cream Soups 273 

CREAM OF CUCUMBER 

Prepare according to directions given above, 
using two cupfuls of cooked cucumber pulp. 
Season with grated onion and minced parsley. 

CREAM OF SPINACH 

Prepare according to directions given above, 
using two cupfuls of spinach pulp. Serve with 
whipped cream in each plate. 

CREAM OF PEANUTS 

Prepare according to directions given above, 
using one cupful of roasted peanuts ground to 
powder, and an extra cupful of milk or stock. 
Season with minced parsley. 

CREAM OF CHESTNUTS 

Prepare according to directions given above, 
using two cupfuls of boiled chestnuts, which 
have been mashed through a sieve. Season 
with sherry and minced parsley. 

CREAM OF ALMONDS 

Prepare according to directions given above 
using two cupfuls of blanched almonds chopped 
very fine. Season with salt, and a few drops 
of sherry. Serve with whipped cream. 



274 One ^bousanD Simple Soups 

CREAM OF WATER-CRESS 

Prepare according to directions given above, 
using two cupfuls of the pulp of water-cress. 
Season with minced parsley, and serve with 
whipped cream. 

CREAM OF STRING BEANS 

Prepare according to directions given above, 
using two cupfuls of string beans cut very fine. 

CREAM OF SALMON 

Mash fine a can of salmon, reserving the 
liquor. Add enough cold water to make two 
cupfuls. Prepare according to directions given 
above. Season with minced parsley and lemon- 
juice. 

CREAM OF BREAD 

Prepare according to directions given above, 
using one cupful of stale bread crumbs, and an 
extra cupful of milk or stock. Season with 
grated onion, celery salt, and minced parsley. 

CREAM OF BEET 

Prepare according to directions given above, 
using two cupfuls of boiled beets, mashed very 
fine. 



Jpfftg Cream Soups 275 

CREAM OF TURNIPS 

Prepare according to directions given above, 
using two cupfuls of turnip pulp. Season with 
grated onion and minced parsley. 

CREAM OF CODFISH 

Chop fine two cupfuls of cold cooked codfish, 
and prepare according to directions given above. 
Season with minced parsley, and grated cheese. 

CREAM OF SUCCOTASH 

Prepare according to directions given above, 
using a can of succotash rubbed through a sieve. 
Season with grated onion and minced parsley. 



ONE HUNDRED PUREES AND 
BISQUES 

PUREE OF PEAS 

Soak overnight in cold water two cupfuls of 
split peas. In the morning, drain, add three 
onions, three stalks of celery, two carrots, two 
cupfuls of tomatoes, and a tablespoonful of 
powdered sweet herbs. The vegetables should 
be chopped very fine. Cover with three quarts 
of cold water, andsimmer for three hours. Rub 
through a sieve, season to taste, reheat, and 
thicken with three tablespoon fuls of butter, 
blended with three tablespoonfuls of flour, and 
rubbed smooth with a little of the soup. 

PUREE OF POTATOES 

Parboil and slice twelve medium-sized pota- 
toes. Add one can of tomatoes, a tablespoonful 
of powdered sweet herbs, and two onions, and 
three stalks of celery chopped very fine. Cover 
with three quarts of cold water, and simmer for 
two hours. Rub through a sieve, return to the 
fire, season with sugar, pepper, and salt, and 
thicken with three tablespoonfuls of butter, 
276 



©ne Ibun^reD purees aiiD :Bi5ques 277 

blended with three tablespoonfuls of flour, 
and rubbed smooth in a little of the cold soup. 
Serve with dice of fried or toasted bread. 

BISQUB OF LOBSTER 

Cook a can of lobster for half an hour .n four 
cupfuls of boiling water. In another kettle 
boil one quart of milk, and stir in half a cupful 
of cracker crumbs. Add the milk to the lobster, 
season with butter, pepper, and salt, bring to the 
boil, add a dash of lemon-juice and a tablespoon- 
ful of minced parsley, and serve. 

pur6b of tomatoes 

Boil together for half an hour one can of to- 
matoes, and one large onion, chopped fine. 
Rub through a sieve, return to the fire, and 
season with pepper, salt, and sugar. Blend to- 
gether two tablespoonfuls of butter, and one 
tablespoonful of flour. Add two cupfuls of 
cold milk, and cook until smooth and thick, 
stirring constantly. Add the tomatoes and a 
pinch of soda. Reheat, add half a cupful of 
cracker crumbs, and serve immediately. 

pur]§:k of POTATOBS-II 

Peel, boil, and mash eight large potatoes. 
Cover the potato with two quarts of cold water, 
and add pepper and salt to season. Boil for one 



278 Owe trbousant) Simple Soups 

hour. Thicken with three tablespoonfuls of 
butter, bleuded with two tablespooufuls of flour 
and cooked until thick in one cupful of cold 
milk. Season with salt, pepper, and minced 
parsley. 

BISQUB OF CLAMS 

Reheat four cupfuls of veal stock, and thicken 
with two tablespoonfuls of butter, blended with 
two tablespooufuls of flour, aud rubbed smooth 
with a little cold stock. Add a small can of 
minced clams with their liquor, or twenty- 
five clams, chopped very fine. Season to taste, 
add two cupfuls of boiling cream, and serve 
immediately. 

BISQUB OF CRABS 

Prepare according to directions given above, 
using one cupful of minced cooked crab meat 
instead of the clams. 

BISQUB OF OYSTBRS 

Prepare according to directions given above, 
using one cupful of minced oysters instead of 
the clams. 

BISQUB OF TOMATOBS— II 

Cook a can of tomatoes until reduced half, 



One 1bunC>re5 {purees anD JBisques 279 

and rub through a fine sieve. Melt a table- 
spoonful of butter, blend with atablespoonful of 
corn-starch, and add four cupfuls of boiling 
milk. Cook until thick, add three tablespoon- 
fuls of butter, and the strained tomatoes. Bring 
to the boil, season with salt and pepper, add 
a pinch of soda, and serve immediately with 
croutons. 

PURINE OF ASPARAGUS 

Cook a bunch of asparagus in salted water un- 
til tender. Drain, and fry in butter with two 
spring onions and a small bunch of parsley. 
Add a tablespoonful of sugar, season with salt 
and pepper, and dredge with flour. Add 
four cupfuls of veal stock, cook until thick- 
ened, stirring constantly, rub through a sieve, 
reheat, and serve. 

PURjfeB OF RED BEANS 

Soak over night in cold water one cupful of 
red beans. Drain, add sufficient stock to cover, 
two slices of salt pork, an onion, and a carrot, 
all chopped fine. Simmer for two hours, rub 
through a sieve, add two tablespoon fuls of 
claret, and serve with croutons. 

VEGETABIvE PUREE 
Pare and slice six young carrots. Fry brown, 



28o ©ne ^bousanD Simple Soupe 

in butter, with three leeks, and two stalks of 
celery. Add a small slice of lean ham, and suf- 
ficient stock to cover. Simmer for two hours, 
take out the ham, rub the soup through a sieve, 
reheat, season with salt, pepper, and sugar, and 
serve with croutons. 

BISQUE OF OYSTERS— II 

Bring one quart of oysters to a boil in their 
own liquor, then strain the liquor through a fine 
sieve and set aside. Chop the cooked oysters 
very fine with a quart of raw oysters, and rub 
through a coarse sieve. Melt half a cupful of 
butter, add half a cupful of flour, then add to 
the oysters and their liquor, and cook slowly 
until thickened. Season with salt and pepper, 
and add one cupful of boiling cream. Serve at 
once. 

pur]6e of clams 

Chop a small onion, fry brown in butter, 
dredge with flour, add four cupfulsofveal stock, 
a bay-leaf, a small bunch of parsley, and a blade 
of mace. Simmer for an hour, strain through a 
sieve, reheat, and add two cupfuls of minced 
clams with their liquor. Simmer for fifteen 
minutes, and add one quart of milk or cream. 
Beat the yolks of four eggs in the tureen, pour 
the boiling soup over, and serve. 



®ne IbunDreD purees aiiD JBleauee 281 

BISOUB OF CLAMS— II 

Melt one tablespoonful of butter, add two 
tablespoon fuls offlour and a large onion, grated. 
Add four cupfuls of cold milk, and cook until 
thick, stirring constantly. Add two cupfuls of 
chopped cooked clams, with their liquor, bring 
to the boil, season with a dash of lemon-juice, 
and serve. 

PUR^B OF FISH 

Prepare according to directions given for 
Bisque of Clams — II, using two cupfuls of any- 
cold cooked fish, rubbed through a fine sieve. 

PURBB OF CORN 

Grate twelve large ears of corn, and boil the 
cobs, with a small onion and a blade of mace, 
for twenty minutes in water to cover. Strain 
and set aside. Blend together one tablespoon- 
ful of butter, and two tablespoon fuls of flour. 
Add four cupfuls of veal stock, or two cupfuls of 
milk and two of cream. Cook until thick, 
stirring constantly. Then add the corn pulp 
and the water in which the cobs were boiled. 
Simmer for ten minutes, season to taste, and 
serve. 

PUR^B OF CUCUMBBR 
Peel and slice three cucumbers, and cook iu 



282 One ^bousant) Simple Soups 

a quart of water or stock until soft enough to 
press through a sieve. Strain and set aside. 
Cook two tablespoon fuls of pearl tapioca in two 
cupfuls of milk. Season with salt, pepper, and 
grated onion. Melt two tablespoonfuls of but- 
ter, add one tablespoonful of flour, and when 
thoroughly blended, the cucumber pulp. Cook 
until thick, add the milk and tapioca, and bring 
to the boil. Beat the yolks of two eggs in a 
tureen, pour the boiling soup over it, stirring 
constantly, and serve at once. 

PUREE OF SPINACH 

Cook half a peck of spinach until tender. 
Chop very fine, rub through a sieve, and add 
four cupfuls of stock. Melt three tablespoon- 
fuls of butter, add three tablespoonfuls of flour, 
and cook until thick with two cupfuls each of 
milk and cream. Add the spinach and stock, 
reheat, season to taste, and serve. 

BISQUE OF OYSTERS-HI 

Cook one cupful of finely chopped celery un- 
til soft in two ,upfuls of water. Press through 
a sieve and set aside. Melt two tablespoonfuls 
of butter, add two tablespoonfuls of flour, and a 
quart of cold milk. Cook until thick, stirring 
constantly, add the celery pulp and one cupful 
of minced oysters with liquor. Cook for ten 



©ne IbunDreO purees anO JfSisques 283 

minutes, season with salt and min .ed parsley, 
and serve. 

BISQUE OF CORN 

Open a can of corn, add a teaspoonful of 
sugar, and four cupfuls of water. Simmer for 
an hour, and press through a sieve. Blend 
two tablespoonfuls of butter with two of flour, 
add two cupfuls of cold milk, and cook until 
thick, stirring constantly. Add the corn pulp, 
bring to the boil, season with salt and pepper, 
and pour the hot soup over two well beaten 
eggs. Serve at once with croutons. 

BISQUE OF CHEESE 

Boil together two cupfuls of milk and one 
cupful of veal stock. Blend together two table- 
spoonfuls each of butter and flour. Add the 
hot liquid, and cook until thick, stirring con- 
stantly. Season with salt and pepper, add half 
a cupful of grated Parmesan cheese, and pour, 
boiling hot, over two well-beaten eggs. Serve 
immediately. 

BISQUE OF TOMATOES— III 

Simmer together, for half an hour, two cup- 
fuls of canned tomatoes and two cupfuls of 
stock. Press through a sieve and set aside. 
Blend together one teaspoonful each of butter 



284 One ilbousanD Simple Soupa 

and flour. Mix with a little cold stock and 
cook until thick. Add to the tomatoes and 
cook for five minutes. Add a tablespoonful of 
minced parsley, a pinch of soda, and one cup- 
ful of stale bread crumbs, which have been 
soaked for half an hour in sufl&cient hot milk 
to cover. Season and serve. 

PUREE OF GREEN PEAS 

Boil four cupfuls of green peas in salted 
water with an onion, a small bunch of parsley, 
and two sprigs of mint. Rub through a col- 
ander and reheat. Add a cupful of veal stock, 
season with salt, pepper, and sugar, and thicken 
with one tablespoonful of butter blended with 
one tablespoonful of flour, and rubbed smooth 
in a little cold stock. Serve with croutons. 

PUR^E OF LIMA BEANS 

Cook a pint of lima beans in boiling salted 
water until soft. Strain through a sieve and 
set aside. Blend together one tablespoonful 
each of butter and flour, add two cupfuls of 
veal stock and two cupfuls of milk. Cook un- 
til it thickens, stirring constantly, add the bean 
pulp, reheat, season, and serve. 

PURINE OF TOMATOES WITH MACARONI 
Cook together for an hour a can of tomatoes, 



Qne IbunDreD {purees an^ JSisques 2S5 

two cupfuls of beef stock, a stalk of celery, a 
sprig of parsley, a small onion, a blade of mace, 
a bay-leaf, and sugar, salt, and pepper to season. 
Rub through a coarse sieve, thicken with one 
tablespoonful each of butter and flour, rubbed 
smooth with a little cold stock, and add one 
cupful of cold cooked macaroni, cut into small 
bits. 

OATMBAIv PUR]§:B 

Chop together two onions and a small bunch 
of celery. Cook until soft in water to cover, 
and strain through a sieve. Add one and one 
half cupfuls of cooked oatmeal and keep hot. 
Blend together one tablespoonful each of butter 
and flour, add two cupfuls of cold milk, and 
cook until it thickens. Add the oatmeal, re- 
heat, and season to taste. Dilute with boiling 
milk if too thick. 

pure:e of tomatoes and peas 

Cook together in water to cover one can of 
peas, half a can of tomatoes, a small onion 
sliced, and a teaspoonful each of sugar and 
salt. Rub through a coarse strainer and set 
aside. Blend together one tablespoonful each 
of butter and flour, add two cupfuls of stock, 
and cook until thick, stirring constantly. Add 
the pulp, reheat, season with pepper and 
minced parsley, and serve. 



285 One <rbousan& Simple Soups 
PUREE OF TOMATOES AND PEAS— II 

Prepare according to directions given above, 
using two cupfuls of milk instead of the stock. 

PUREE OF TOMATOES— II 

Fry a sliced onion brown in butter, add three 
tablespoonfuls of flour, and two cupfuls of hot 
water in which a teaspoonful of beef extract 
has been dissolved. Cook until thick, stirring 
constantly. Add a can of tomatoes, a bay-leaf, 
a small bunch of parsley, two teaspoon fuls of 
sugar, a pinch of all spice, and salt and pepper 
to taste. Simmer for twenty minutes, rub 
through a coarse sieve, reheat, and serve. 

PUREE OF POTATOES A LA FAUBONNE 

Peel eight potatoes and put into a kettle 
with water to cover. Add half a pound of raw 
ham chopped very fine, a small bunch of pars- 
ley, two tablespoonfuls of butter, and salt, 
pepper, and nutmeg to season. Simmer until 
the potatoes are done, rub through a sieve, and 
add four cupfuls of beef stock. Reheat, and 
pour, boiling hot, over the yolks of four eggs, 
well beaten. Serve immediately. 

pure:e of onions 

Peel and slice one dozen large onions, par- 



©nc fjun^tcD purees atiD :fl5isaue0 287 

boil, cool, and drain. Fry brown in butter, 
season with salt, pepper and nutmeg, dredge 
with three tablespoonfuls of flour, add two 
quarts of stock, and one quart of boiling cream. 
Cook for ten minutes, stirring constantly, rub 
through a fine sieve, season with butter and 
sugar, reheat, and serve. 

PUR^E OF CARROTS 

Slice one dozen large carrots, add four table- 
spoonfuls of butter, and salt, pepper, and sugar 
to season. Cook until tender in water to cover. 
Soak the crumb of a baker's loaf in cold water, 
squeeze dry, and add to the carrots, with three 
quarts of veal stock. Simmer for an hour, rub 
through a fine sieve, reheat, add two table- 
spoonfuls of butter, and serve with croutons. 

PUREE OF TURNIPS 

Peel and slice three white turnips. Put into 
a kettle with two cupfuls of rice, two table- 
spoonfuls of butter, and pepper, salt, and nut- 
meg to season. Cover with two quarts of veal 
stock. Simmer for two hours, rub through a 
fine sieve, and reheat. Add two tablespoon- 
fuls of butter, and three cupfuls of boiling 
cream. Serve at once. 

PUREE OF ARTICHOKES 
Peel, slice, and fry in butter one pint of arti- 



288 ©ne ^bousanD Simple Soups 

chokes. Dredge with two tablespoonfuls of 
flour, add salt, pepper, sugar, and nutmeg to 
season, and one quart each of milk and stock. 
Cook for half an hour, rub through a sieve, 
and reheat. Add two tablespoonfuls of butter, 
and pour the soup, boiling hot, over the yolks 
of six eggs, well-beaten. 

PUR^K OF BLACK BEANS 

Soak over night two cupfuls of Mexican 
black beans. Drain, and put into a kettle with 
half a pound of salt pork, three chili peppers, a 
small bunch of parsley, a small onion, two 
cloves, a carrot, one quart of water, and one 
pint of sherry. Boil slowly, skimming as 
needed, for two hours. Press through a sieve, 
reheat, dilute with boiling water if too thick, 
season with salt and melted butter, and serve 
with croutons. 

FRENCH PUREE OF POTATOES 

Cook a quart of potatoes with an onion, two 
cloves, and a bunch of parsley, in three quarts 
of chicken stock. Press through a sieve, re- 
heat, add two tablespoonfuls of butter, a pint 
of boiling cream, and season with salt, pepper, 
and minced parsley. 

PUREE OF BARLEY 
Cook two cupfttls of barley for four hours in 



<^ne 1bun&reO ipurccs an& JBisaues 289 

two cupfuls of veal stock. Rub through a fine 
sieve, reheat, season with salt, pepper, nutmeg," 
and sugar, add one cupful of boiling cream, 
and serve with croutons. 

PUREE OF ASPARAGUS— II 

Cook the tender parts of asparagus in salted 
water. Drain, fry in butter, dredge with four 
tablespoonfuls of flour, add two quarts of veal 
stock, and one quart of boiling milk. Stir un- 
til thick, season with salt, pepper, nutmeg, and 
sugar, and strain through a very fine sieve. 
Reheat, adding more milk if necessary, and 
two teaspoonfuls of butter. Serve with dice 
of fried bread. 

PURINE OF LEEKS 

Chop, parboil, and drain two bunches of 
leeks. Fry in butter, and season with salt, 
pepper, and nutmeg. Dredge with four table- 
spoonfuls of flour, and add three pints each 
of milk and veal stock. Cook for twenty min- 
utes, stirring constantly. Rub through a fine 
sieve, reheat, season with sugar and melted 
butter, and serve with croutons. 

PUREE OF POTATOES A LA TURENNE 

Bake eight potatoes, peel, mash, and add 
three pints each of milk and veal stock. Boil 



290 Qnc irbou5an& Simple Soupa 

ten minutes, rub through a sieve, season with 
salt, pepper, sugar, and nutmeg. Reheat, add 
half a cupful of salt pork dice, fried crisp, and 
a tablespoonful of minced parsley. 

PURE:E of cucumbers— II 

Peel, slice, and parboil six cucumbers. Cool, 
drain, and fry in butter. Season with salt, pep- 
per, and nutmeg. Dredge with four table- 
spoonfuls of flour, add two quarts of milk and 
one quart of veal stock, and cook fifteen minutes, 
stirring constantly. Rub through a sieve, re- 
heat, add one cupful of boiling cream, season 
with sugar and melted butter, and serve very 
hot with croutons. 

ROYAIv PUREE OF ASPARAGUS 

Prepare according to directions given for 
Puree of Asparagus— II, having two quarts of 
soup in all. Cook separately, one cupful of 
asparagus tips, and two cupfuls of green peas, 
and add to the soup with one cupful of boiling 
cream. 

PUREE OF STRING BEANS 

Boil one quart of green string beans in salted 
water, cool, drain, lub through a sieve, add 
two quarts of veal stock, and reheat. Thicken 



©lie IbunOreD purees anC) ifiSisques 291 

with butter and flour, add one cupful of boil- 
ing cream, season with salt, pepper, sugar, and 
butter, and serve with dice of fried bread. 

PUR]§:B of potatoes— III 

Cook two quarts of potatoes until soft, with 
a quart of water and a quart of veal stock. 
Season with salt, pepper, and butter, press 
through a sieve, reheat, and add enough boiling 
cream to make the soup the proper consistency. 
Serve with croutons. 

PURKB OF STRING BEANS— II 

Prepare according to directions given above, 
and add, before serving, one half cupful each of 
cooked green peas and string beans cut into 
bits. 



PUREE OF WATER-CRESS 

Boil four bunches of water-cress in a quart of 
salted water until tender, and rub through a 
fine sieve. Melt three tablespoon fuls of butter, 
add four tablespoon fuls of flour, and two quarts 
of veal stock. Cook until thick, add the cress, 
and season to taste Beat the 3'olks of four eggs 
with a cupful of cream, and two tablespoon fuls 
of melted butter. Pour the boiling soup over 
the eggs, and serve with croutons. 



292 ©ne ^bousauD Simple Soupe 

PUREE OF BEANS AND RICE 

Put a quart of beans into a saucepan with 
a pinch of salt, a small onion, a slice of 
carrot, a tablespoonful of butter, a sprig of 
parsley, and boiling water to cover. Cook 
until the beans are soft, rub through a fine 
sieve, and add sufficient veal stock to make the 
desired quantity of soup. Season to taste, add 
two tablespoon fuls of butter, and one cupful of 
cold boiled rice. Reheat and serve. 

PUREE OF TURNIPS AND SAGO 

Cook two pounds of sliced turnips until soft 
in sufficient beef stock to cover. Add a table- 
spoonful of butter, pepper and salt to season, 
and a teaspoon ful of sugar. When soft, rub 
through a fine sieve, and add sufficient beef 
stock to make the desired quantity of soup. 
Reheat, skim, add three teaspoonfuls of sago, 
season to taste, and simmer until the sago is 
clear. 

PUR^E OF PEAS AND LETTUCE 

Parboil three heads of lettuce, cool, drain, 
and chop fine. Fry in butter with a green 
onion sliced, add a tablespoonful of flour, and 
one quart of veal stock. Cook until thick, add 
a pint of peas, and salt, pepper, and minced 



©lie IbunDrcO ipurees anJ) ffileques 293 

parsley to season. Cook until the peas are 
done, rub through a fine sieve, and reheat. 
Add a tablespoonful of butter, a teaspoonful of 
sugar, and one cupful of boiling cream. Serve 
with croutons. 

PUREE \ IvA CROISSY 

Put into a saucepan a carrot, a turnip, and 
an onion cut fine, two cupfuls of beans, two 
leeks, a stalk of celery, and a small bunch of 
parsley. Fry in butter, dredge with flour, add 
a can of tomatoes and two quarts of veal stock. 
Simmer for two hours, rub through a fine sieve, 
reheat, season with salt, pepper, sugar, and 
butter. Add one cupful of cooked green peas, 
and one cupful of boiling cream. Serve with 
croutons. 

PUREE OF TURNIPS A IvA SAVOISIENNE 

Peel and slice six white turnips. Fry in but- 
ter with a teaspoonful of sugar, dredge with 
flour, add a can of tomatoes, a small bunch of 
parsley, a teaspoonful of powdered sweet herbs, 
and two quarts of stock. Simmer for an hour, 
rub through a fine sieve, reheat, add two table- 
spoonfuls of butter, and serve. 

BISQUE OF OYSTERS— IV 

Put two quarts of oysters into a saucepan, 
with two cupfuls of veal stock, two blades of 



294 One tTbousaiiD Simple Soup^ 

mace, a bay-leaf, aud pepper and nutmeg to 
season. Cook for ten minutes and drain, re 
serving the liquor. Chop the oysters very fine, 
and return to the liquor. Melt four tablespoon- 
fuls of butter, add four tablespoon fuls of flour, 
and three pints of boiling milk. Cook until 
thick, and add the oysters with their liquor. 
Boil for ten minutes, stirring constantly, rub 
through a fine sieve, add a cupful of cream, two 
tablespoonfuls of butter, and a tablespoonful of 
minced parsley. Reheat and serve. 

PUREE OF CELERY 

Cut two bunches of celery into small pieces. 
Parboil, drain, and fry in butter. Add salt, 
pepper, and nutmeg to season, cover with 
veal stock, and simmer for an hour. Blend 
two tablespoonfuls of butter with two table- 
spoonfuls of flour, add one quart of veal stock 
and the celery, and cook until thick. Rub 
through a fine sieve, reheat, add two cup- 
fuls of boiling cream, a pinch of sugar, and a 
tablespoonful of melted butter. Serve with 
croutons. 

PUREE A LA CRECY WITH RICE 

Prepare two quarts of Puree a la Cr^cy, ac- 
cording to directions previously given. Add 
two cupfuls of boiled rice, and four cupfuls of 
beef stock, reheat, skim, and serve. 



®nc IbunDrcD purees anO msqucs 295 

pur:^k of chestnuts 

Cook two quarts of chestnuts until tender 
in a quart of veal stock. Rub through a sieve, 
add enough veal stock to make the desired 
quantity of soup, and reheat. Season with 
butter, sugar, and grated nutmeg, and thicken 
with the yolks of four eggs, beaten smooth with 
a little cold stock. 

PUREE OF ENDIVE 

Parboil four heads of endive, drain, cool, and 
chop fine. Fry in butter, season with salt, 
pepper, and nutmeg, dredge with flour, add 
one quart of veal stock and a pint of milk. 
Cook until thick, stirring constantly. Rub 
through a fine sieve, season with butter and 
sugar, and thicken with the yolks of two 
eggs, beaten smooth with half a cupful of 
cream. Serve with dice of fried bread. 

PUREE OF LENTILS 

Boil together for two hours three cupfuls of 
lentils, one quart of cold water, one quart of 
stock, two stalks of celery, and two slices of 
salt pork, chopped very fine with a small onion. 
Rub through a fine sieve, reheat, and add more 
stock, if necessary-. Season with butter and 
sugar, and serve with croutons. 



296 One tTbousanO Simple Soup0 

PUREE A LA COND^ 

Put together in a saucepan two cupfuls of 
red beans, a quarter of a pound of raw ham, a 
small bunch of parsley, a leek, three stalks of 
celery, one quart of water, and a pint of stock. 
Bring to the boil, skim, season with salt, pep- 
per, and butter, and simmer for three hours. 
Press through a fine sieve, reheat, add more 
stock if the soup is too thick, season with butter 
and sugar, and serve with croutons. 

PUREE OF BAKED BEANS 

Put two cupfuls of cold baked beans into a 
saucepan with two slices of salt pork, a small 
onion, a leek, three stalks of celery, half a car- 
rot, one quart of water, and a pint of stock. 
Bring to the boil, add salt and pepper, and cook 
slowly for three hours. Rub through a fine sieve, 
reheat, add more stock if necessary, season with 
butter and sugar, and serve with croutons. 

PURtE OF CARROTS A LA STANLEY 

Prepare two quarts of Puree of Carrots, ac- 
cording to directions previously given, and 
when ready to serve add two cupfuls of cooked 
green peas. 

MOCK-CRAB BISQUE 
Stew together for twenty minutes half a can 



©lie IbunDrcD purees anD :Ktsaue6 297 

of tomatoes and a small onion. Rub through a 
sieve, reheat, add one tablespoonful of butter, 
and one teaspoon ful of corn -starch, rubbed 
smooth in a little cold water. Bring to the boil, 
add a tablespoonful of minced parsley, take 
from the fire, and pour, boiling hot, over six 
well-beaten eggs. Serve with fingers of toast. 

VEGETABLE PUREE— II 

Cut fine one turnip, one carrot, two onions, 
and four stalks of celery. Boil in three quarts 
of water with a small bunch of parsley until 
soft. Rub through a sieve, add three pints of 
boiling water, and reheat. Blend together three 
tablespoon fuls of butter, one tablespoonful of 
flour, and a little of the hot soup. Add the 
thickening and boil until thick. Season with 
salt and pepper and serve. 

PUREE OF LENTILS— II 

Soak overnight, in warm water, two cupfuls 
of lentils. Drain, cover with two quarts of cold 
water, and bring gradually to the boil. Skim, 
and simmer gently for two hours. Fry a 
sliced onion in butter, with a small bunch of 
parsley, a bay-leaf, and a sprig of thyme. Add 
these to the soup. When the lentils are thor- 
oughly soft, strain through a colander, reheat, 
and thicken with an egg beaten smooth with a 
little of the soup. 



298 One ^boueanO Simple Soupa 

PUR^E OF SPLIT PEAS— II 

Soak overnight three cupfuls of split peas. 
Drain, cover with fresh cold water, and bring 
slowly to the boil. Add two onions chopped 
fine, a small bunch of parsley, the green tops 
from a bunch of celery, and either a ham-bone 
or a small slice of raw ham. Simmer until 
the peas are very soft, remove the ham or bone, 
and press through a sieve. Reheat, season with 
salt and pepper, and just before serving, add 
one cupful of boiling cream. 

PUREE OF ONIONS— II 

Slice three large onions, fry brown in butter, 
and dredge with half a cupful of flour. Add 
two cupfuls of stock, and cook until thick, 
stirring constantly. Add one cupful of cold 
mashed potato, and one quart of boiling milk. 
Rub through a fine sieve, season with salt, pep- 
per, butter, and minced parsley, and serve with 
croutons. 

BISQUE OF OYSTERS— V 

Chop fine one quart of oysters, and put into 
a stew-pan with their liquor, a bay-leaf, a sprig 
of parsley, a stalk of celery, a slice of on- 
ion, and a blade of mace. Add one cupful of 
chicken stock, and simmer for twenty minutes. 
In the meantime soak two cupfuls of stale bread 



®ne IbunDrcD purees ant) JSisques 299 

crumbs in one cupful of chicken stock. Rub 
the oysters through a fine sieve, and add the 
soaked bread. Blend together two tablespoon- 
fuls of butter and one of flour, add four cupfuls 
of cream, and cook slowly until thick. Add 
the oysters and bread, reheat, and thicken with 
the yolks of four eggs beaten smooth with one 
cupful of cream. 

CRAB AND TOMATO BISQUK 

Blend together two tablespoon fuls each of 
butter and flour. Add one quart of cold milk, 
and cook slowly until it thickens, stirring con- 
stantly. Add one cupful of cooked crab meat, 
two cupfuls of stewed and strained tomatoes, a 
pinch of soda, and salt and pepper to season. 
Boil up once and serve. 

BISQUE OF LOBSTER— II 

Rub through a fine sieve one cupful each of 
cold boiled rice and cold cooked lobster. Add 
enough veal stock to make the desired quantity 
of soup, season with salt, paprika, and melted 
butter, and thicken with butter and flour, 
according to directions previously given. 

PUREE OF TOMATOES— III 

Put into a saucepan a quart of canned toma- 
toes, a pint of stock, a bay-leaf, a small bunch 



300 One XTbouaanO Simple Soups 

of parsley, a stalk of celery, six pepper-corns, 
and a teaspoonful of sugar. Cook until the 
tomato is soft, and press through a sieve. Fry 
a chopped onion brown in butter, dredge with 
flour, add the tomato pulp, and stir until the 
soup is sufficiently thickened. Season with salt 
and pepper, and serve with croutons. 

PUREE OF GREEN PEAS— II 

Shell two quarts of peas, cover with cold 
water, and set aside. Wash the pods and boil 
for twenty minutes in four cupfuls of veal 
stock. Skim out the pods, drain the peas, 
and add to the stock, with a teaspoonful of 
sugar and a pinch of soda. When the peas are 
soft, rub through a sieve, reheat, and thicken 
with a tablespoonful each of butter and flour, 
blended with a little cold stock. Add one cup- 
ful of hot cream, and pour the boiling soup 
slowly over the yolks of two eggs well beaten. 
Season and serve. 

PUREE OF POTATOES— IV 

Peel and slice a quart of potatoes. Put them 
into the soup-kettle, with a large onion, sliced, 
the green tops of a bunch of celery, three table- 
spoonfuls of butter, pepper and salt to season, 
and four cupfuls of veal stock. Simmer until 
the potatoes are soft, rub through a colander, 



®ne IbunDreD ipurees anD JBisaucs 301 

reheat, add two ciipfuls of boiling cream, a 
tablespoonful of minced parsley, and two table- 
spoonfuls of butter. 

PUREE OF TOMATOES— IV 

Bring to the boil one quart of milk. Add to 
it two tablespopnfuls of butter, and pepper and 
salt to season. Add one pint of stewed and 
strained tomato, boiling hot, half a cupful of 
cracker crumbs, and a pinch of soda. Serve 
immediately. 

PUREE OF CAULIFLOWER 

Cook one head of cauliflower until soft in 
two quarts of veal or chicken stock. Rub 
through a sieve and set aside. Cook together 
until thick two tablespoonfuls each of butter 
and flour and two cupfuls of milk. Add to the 
cauliflower, reheat, and just before serving add 
the yolk of an egg beaten smooth with half a 
cupful of cream. 

pure:e of squash 

Prepare according to directions given for 
Puree of Cauliflower, using enough squash to 
make two cupfuls when cooked. 

puree of peanuts 

Prepare according to directions given for 



302 One tIbousanD Simple Soup 

Puree of Cauliflower, using two cupfuls of 
roasted peanuts, finely chopped. 

PUREE OF BEETS 

Prepare according to directions given for 
Puree of Cauliflower, using two cupfuls of 
cooked beets, chopped very fine^ 

pure:e of salsify 

Prepare according to directions given for 
Puree of Cauliflower, using enough peeled and 
sliced salsify to make two cupfuls. 

PUREE OF SHRIMPS 

Prepare according to directions given for 
Puree of Cauliflower, using two cans of shrimps. 

PUREE OF SALMON 

Prepare according to directions given for 
Puree of Cauliflower, using one large can of 
salmon. 

PUREE OF MUSHROOMS 

Prepare according to directions given for 
Puree of Cauliflower, using one quart of fresh 
mushrooms. 

ONION BISQUE 
Prepare Puree of Onions according to direc- 



©ne IbunDreD purees an& JBisaueg 303 

tions previously given, season with celery salt, 
curry powder, and minced parsley, and add one 
cupful of rolled and sifted cracker crumbs just 
before serving. 

QUICK BISQUE OF CLAMS 

Boil two cans of minced clams in three pints 
of veal stock. Rub through a sieve, reneal, 
and thicken with two tablespoonfuls each of 
butter and flour, cooked until thick with two 
cupfuls of cream. Pour the soup, boiling hot, 
over the yolks of four eggs, well beaten, season 
to taste, and serve. 

FRENCH PURE:E OF ONIONS 

Slice and parboil six large onions. Dram, 
and fry in butter with salt, pepper, and minced 
parsley. Dredge with flour, add six cupfuls of 
veal stock, and cook until it thickens, stirring 
constantly. Rub through a sieve, and pour, 
boiling hot, over the yolk of one egg, beaten 
smooth with two tablespoonfuls of cream. 

FRENCH PUREE OF LIMA BEANS 

Cook three cupfuls of fresh lima beans in 
salted water, with a clove, an onion, a small 
bunch of parsley, and half a cupful of chopped 
raw ham. When the beans are soft, add a 



304 One tlbousanO Simple Soupe 

tablespoonful of butter, two cupfuls each of milk 
and veal stock, boiling hot, and press through a 
fine sieve. Reheat, season, and serve. 

ITALIAN PUREE OF STRING BEANS 

Parboil two cupfuls of string beans, cut fine, 
add two cupfuls of veal stock, and two table- 
spoonfuls each of butter and flour thoroughly 
blended. Cook for twenty minutes, press 
through a fine sieve, reheat, season, add one 
cupful of boiling cream, and serve. 

PUREE A LA ST. GERMAIN 

Cook one quart of shelled peas with a leek, 
a bunch of parsley, and a tablespoonful of butter 
in water to cover. Rub through a sieve, add a 
teaspoonful of sugar, salt, pepper, and nutmeg 
to season, and two cupfuls of veal stock. Re- 
heat, and thicken with the yolks of two eggs, 
beaten smooth in one cupful of cream. 

PUREE OF LIMA BEANS— II 

Boil one quart of lima beans until soft in 
salted water, adding a small onion, a clove, a 
slice of carrot, a small bunch of parsle}', and a 
tablespoonful of butter. Rub through a fine 
sieve, and add enough veal stock to make the 
required quantity of soup. Season with salt, 
pepper, and melted butter, and serve with dice 
of fried bread. 



One IbunOreO purees anD JSlsques 305 

PUREE OF PEAS AND VERMICEIvLI 

Prepare Puree of Peas according to directions 
previously given. Add one or two cupfuls of 
cooked or broken vermicelli, and season with 
minced parsley and grated Parmesan cheese. 

PUREE A IvA CRECY 

Peel and slice a dozen young carrots, parboil, 
drain, and fry in butter, with the white part of 
four leeks and two sliced onions. Dredge with 
flour, add six cupfuls of veal stock, and cook 
until thick. Rub through a fine sieve, and di- 
lute with veal stock if too thick. Reheat, sea- 
son with salt, pepper, butter, and sugar, and 
serve with dice of fried bread. 

PUREE OF CUCUMBER X LA REINE 

Pare and slice eight cucumbers, parboil, 
drain, and fry in butter, seasoning with salt, 
pepper, and nutmeg. Dredge with flour, add 
two quarts of chicken stock, and a quart of milk 
or cream. Cook until thick, stirring constantly. 
Rub through a fine sieve, reheat, season with 
butter and sugar, add one cupful of boiling 
cream, and serve with dice of fried bread. 

PUREE OF BAKED BEANS— II 
Melt two tablespoonfuls of butter, add two 



3o6 Owe ^bousauD Simple Soups 

tablespoon fuls of flour, and six cupfuls of boil- 
ing water. Cook until it thickens, stirring con- 
stantly. Add one cupful of cold baked beans, 
and season with pepper, salt, celery salt, and a 
few drops of Worcestershire sauce or tomato 
catsup. Boil uiUil the beans are soft, rub 
through a sieve, reheat, and serve with croutons. 

QUICK TOMATO BISQUE 

Melt one tablespoon ful of butter, add two 
tablespoon fuls of flour, and one quart of milk. 
Cook until it thickens, stirring constantly. 
Reheat two five-cent cans of tomato paste, to be 
had at any Italian grocery. Add a pinch of 
soda, and pepper, salt, minced parsley, and 
powdered mace to season. Pour the thickened 
milk upon the tomatoes, boil up once, and 
serve immediately. 

PUREE OF CHICKEN AND RICE 

Melt one tablespoonful of butter, add a slice 
of a small onion and one cupful of cooked 
chicken cut into small pieces. Fry till slightly 
brown, dredge with flour, add one cupful of 
cold boiled rice, cover wi^h two quarts of boil- 
ing water, season with salt and pepper, and 
simmer until the meat and rice are very soft. 
Rub through a colander, reheat, add half a cup- 
ful of boiling cream, and serve with croutons. 



®ne IbutiDreD purees anD :fl5isque6 307 

PUREE OF TOMATOES— V 

Simmer together for half an hour a can of 
tomatoes and a small onion, chopped. Rub 
through a colander and add a pinch of baking 
soda. Bring a quart of milk to the boil, season 
\vith salt and pepper, add a tablespoonful of 
butter, and half a cupful of boiled rice. When 
hot, add the tomato, bring to the boil, and serve 
at once with croutons. 

PUREE OF ONIONS AND CARROTS 

Parboil, drain, and chop two large onions. 
Add half a carrot cut fine, frj^ in butter, dredge 
with flour, season with salt and pepper, and add 
one quart of boiling water in which a teaspoon- 
ful of beef extract has been dissolved. Stir 
until it thickens, then simmer for half an hour. 
Rub through a sieve, reheat, add half a cupful 
of hot cream, and serve. 

BISQUE OF OYSTERS— VI 

Chop fine one quart of oysters, and put into 
a saucepan with their own liquor, two cupfuls 
of water, half a cupful of chopped celery, a tea- 
spoonful of beef extract, eight crackers, rolled 
and sifted, and salt, pepper, and parsley to 
season. Simmer for twenty minutes, rub 
through a fine sieve, add one quart of milk 



3o8 One ZTbousanD Simple Soupa 

or cream, and reheat. Thicken with Iwo 
tablespoon fuls each of butter and flour, 
blended with a little cold milk, and pour the 
soup, boiling hot, over the yolks of three eggs, 
well beaten. 

pure:e of rice 

Reheat one quart of chicken stock, and boil 
in it until soft half a cupful of rice, a small 
onion chopped fine, and a bunch of parsley. 
Rub through a fine sieve, reheat, season highly 
with salt, pepper, and curry powder, add one 
half cupful of boiling cream, and serve. 

SCOTCH PUREE OF POTATOES 

Boil a dozen large potatoes, peeled and sliced, 
in salted water to cover. Mash through a colan- 
der, saving the liquid. Fry half a chopped 
onion in butter, dredge with flour, add the 
potatoes and liquid, and stir until it thickens. 
Add one teaspoonful of beef extract, salt and 
pepper to season, and enough boiling water to 
make the soup the proper consistency. 

BISQUE OF LOBSTER— III 

Fry a chopped onion in butter, add two cup- 
fuls of cooked lobster, and two cupfuls of veal 
stock. Simmer until the lobster is very soft, 
then rub through a fine sieve. Season with 



©lie "fcunDrcD purees anC» JBisques 309 

salt, red pepper, and curry powder. Melt two 
tablespoonfuls of butter, add two tablespoon- 
fuls of flour, and a quart of milk. Cook slowly 
until it thickens, add a tablespoonful of Italian 
tomato paste and the lobster mixture. Reheat 
and serve. If too thick, dilute with boiling 
cream, to the proper consistency. 



' I will eat these broths with spoons of amber 
Headed with diamond and carbuncle." 

The Alchemist : Ben Jonson. 

"Sabean odors from the spicy shore 
Of Araby the blest." 

Paradise Lost : Mii^Ton. 



311 



FIFTY WINE AND FRUIT SOUPS 

WHITE WINK SOUPS 

Grate the rind of a large lemon, add the juice, 
one cupful of granulated sugar, and three cup- 
fuls of white wine. Beat together the yolks of 
twelve eggs and the whites of six. Add the 
wine and lemon-juice and one and one half cup- 
fuls of cold water. Heat the soup to the boil- 
ing point over a slow fire, stirring constant- 
ly. It must not boil. Serve immediately with 
toasted crackers. 

SWEDISH STRAWBERRY SOUP 

Hull one quart of strawberries and set aside 
one cupful of the finest ones. Sprinkle the 
rest with two cupfuls of sugar, add one cupful 
of cold water, mash fine, and let stand for tv/o 
hours. Rub through a fine sieve, add a quart 
of Rhine wine, and the juice of half a lemon, 
and set on ice for three hours. Add the whole 
strawberries, and serve in sherbet-cups. 

APPLE SOUP 

Stew to a mush one quart of peeled, cored 
313 



314 ©ne ^bousanO Simple Soups 

and sliced apples, using water as needed. Blend 
one teaspoonful of corn-starch with three cup- 
fuls of cold water, add to the apples, and cook 
until thick. Season with salt and cinnamon, 
and serve either hot or cold. 

CHERRY SOUP— I 

Stone four cupfuls of sour cherries. Cover 
with a quart of cold water and bring to the boil. 
Add half a cupful of sugar, and when the cher- 
ries are soft, rub through a colander and return 
to the fire. Thicken with one tablespoonful of 
arrowroot, rubbed smooth with a little cold 
water. Bring to the boil once more, and when 
sufficiently thick take from the fire. Add the 
juice of half a lemon and serve very cold in 
sherbet-cups with cracked ice. 

CIDER SOUP 

Boil together two cupfuls of sweet cider and 
two cupfuls of cold water for five minutes with 
a stick of cinnamon. Add two tablespoon fuls 
of sugar, remove the cinnamon, and thicken 
with four tablespoon fuls of flour blended with 
a little cold water. Boil for five minutes, add 
one cupful of boiling milk, and serve at once. 

PLUM SOUP 
Stew until soft a quart of plums, add a pinch 



3Fitti? Wiinc anD ^rult Soups 315 

of soda, and rub through a sieve. Add six cup- 
fuls of cold water and sugar to taste. Reheat, 
thicken with one teaspoon ful of corn-starch 
rubbed smooth with a little cold water, season 
with spice, and serve hot or cold. 

PRUNE SOUP 

Soak one half cupful of sago for an hour in 
cold water to cover. Add one quart of cold 
water and cook in a double boiler until transpa- 
rent. Cook together, in water suflScient to cover, 
one cupful of prunes, one half cupful of raisins, 
and one half cupful of sugar. When the sago 
is clear, add the cooked fruit, and one half cup- 
ful of currant-juice. Serve hot with croutons. 

RAISIN SOUP 

Wash one pound of stoned raisins, and shred. 
Soak for one hour in boiling water, drain, and 
boil in one quart of water. Add a squeeze of 
lemon-juice, and serve either hot or cold. 

STRAWBERRY SOUP— II 

Boil in six cupfuls of water one half cupful 
of sago and one half cupful of currant-juice. 
When the sago is transparent, add two cupfuls 
of strawberries and sugar to taste. Simnjer foy 
fifteen minutes, and serve cold. 



3i6 Qne XTbousanD Simple Soups 

RAISIN AND SAGO SOUP 

Simmer until transparent, in four cupfuls of 
water, two tablespoon fuls of well- washed pearl 
sago, adding a pinch of salt, and two inches of 
stick cinnamon. When the sago is done, take 
out the cinnamon, add one half cupful of seeded 
and chopped raisins, and sugar to taste. Just 
before serving, add one cupful of orange-juice. 

STRAWBERRY SOUP— III 

Prepare according to directions given above, 
using one cupful of strawberry-juice instead of 
the orange-juice. 

CURRANT SOUP 

Prepare according to directions given above, 
using one cupful of currant-juice instead of the 
orange-juice. 

GOOSEBERRY SOUP 

Prepare according to directions given above, 
using one cupful of gooseberry -juice instead of 
the orange-juice. 

HUCKLEBERRY SOUP 

Prepare according to directions given above, 
using one cupful of huckleberry-juice, and the 
juice of half a lemon, instead of the orange- 
juice. 



afffts imiine anD jfruft Soups 317 

RASPBERRY SOUP 

Prepare according to directions given above, 
using one cupful of raspberry-juice and the 
juice of half a lemon, instead of the orange- 
juice. 

PINEAPPLE SOUP 

Prepare according to directions given above, 
using one cupful of pineapple-juice and the juice 
of half a lemon, instead of the orange-juice. 

CHERRY SOUP— II 

Prepare according to directions given above, 
using one cupful of cherr}- -juice instead of the 
orange-juice. 

SAGO SOUP— II 

Wash thoroughly one cupful of sago, and 
boil for an hour in four cupfuls of water, with a 
pinch of salt, a sprinkle of cinnamon, and a 
^iratiug of lemon-peel. Add two cupfuls of 
claret, the juice of half a lemon, and sugar 
to taste. Bring to the boil, and when ready 
to serve sprinkle with cinnamon or grated 
nutmeg. 

GERMAN BEER SOUP 
Bring to the boiling point one quart of beer. 



3i8 One tlbousanO Simple Soups 

Simmer for half an hour, with six cloves, the 
rind of a lemon, and an inch of stick cinna- 
mon. Strain through a sieve, sweeten to taste, 
and thicken with the yolks of six eggs, beaten 
smooth with one cupful of cream. Serve hot 
with toast. 

CHERRY SOUP— III 

Two cupfuls of crushed cherries, two cupfuls 
of cold water, an inch of stick cinnamon, a 
blade of mace, the juice of a lemon, a little 
of the grated rind, two tablespoon fuls each of 
sugar and arrowroot, and one half cupful of 
claret or chianti. Cook the fruit and seasoning 
in the water until soft, rub through a coarse 
sieve, and return to the fire with the lemon- 
juice, sugar, and the arrowroot rubbed smooth 
with a little cold water. Simmer until thick 
and clear, stirring constantly. Take from the 
fire and cool. Add the wine and chill thor- 
oughly. Serve very cold in sherbet-cups with 
bits of cracked ice, and garnish with a few 
whole cherries. 

APRICOT SOUP 

Prepare according to directions given for 
Cherry Soup — III, using apricots instead of 
cherries. 



3fifts "CQline anO jfruit Soups 319 

PEACH SOUP 

Prepare according to directions given for 
Cherry Soup — III, using peaches instead of 
cherries. 

PIvUM SOUP— II 

Prepare according to directions given for 
Cherry Soup — III, using plums instead of 
cherries. 

APRICOT BOUIIvIvON 

Cut in halves one quart of apricots, crack the 
stones, and take out the kernels. Cover v^ith 
cold water, and simmer until very soft, stirring 
constantly. Pass through a colander, and add 
sufficient claret to make the desired quantity of 
soup, season with sugar and cinnamon, and 
serve very hot with dice of fried bread. This 
soup may be thickened with arrowroot or corn- 
starch if desired. 

CHERRY SOUP— IV 

Put a quart of cherries into a saucepan and 
cover with equal parts of claret and cold water. 
Add a bit of lemon-rind, r.n inch of stick cinna- 
mon, and sweeten to taste. Simmer until the 
fruit is very soft, strain through a colander, 
reheat, and serve with croutons. 



320 Qnc ^bousanD Simple Soupa 

ORANGE SOUP— II 

Put into a porcelain kettle four cupfuls of 
strained orange-juice, and when it becomes hot 
add three teaspoonfuls of arrowroot, rubbed 
smooth in a little cold water. Cook slowly 
until clear, add a cupful of sugar and a table- 
spoonful of sherry or brandy. Serve very cold 
in sherbet-cups, with bits of cracked ice. 

CIDER SOUP— II 

Prepare according to directions given above, 
using cider instead of orange-juice, and omitting 
the wine. 

STRAWBERRY SOUP— IV 

Heat in a porcelain kettle four cupfuls of 
strawberry-juice. Thicken with three teaspoon- 
fuls of arrowroot, blended with a little cold 
water, and cook until clear, adding sugar to 
taste. Serve very cold in sherbet-cups, with 
bits of cracked ice. 

RASPBERRY SOUP— II 

Prepare according to directions given above, 
using raspberry -juice and the juice of half a 
lemon. 



3Fifti2 Mine an& 3f rult Soups 321 

BIvACK RASPBERRY SOUP 

Prepare according to directions given for 
Strawberry Soup — IV. 

CURRANT SOUP— II 

Prepare according to directions given above, 
using four cupfuls of currant-juice. 

GOOSEBERRY SO UP- II 

Prepare according to directions given above, 
using four cupfuls of gooseberry -juice. 

HUCKLEBERRY SOUP— II 

Prepare according to directions given above, 
using four cupfuls of huckleberry-juice. 

BLACKBERRY SOUP— II 

Prepare according to directions given above, 
using four cupfuls of blackberry -juice. 

GRAPE SOUP 

Prepare according to directions given above, 
using four cupfuls of grape-juice and the juice 
of half a lemon. 

ORANGE BOUILLON 

Heat to the boiling point four cupfuls of 



322 One ^bousanD Simple Soupa 

orange-juice. Thicken with one tablespoon fill 
of corn-starch and cook to a cream. Add a 
sprinkle of salt, and cool. Add one teaspoon- 
ful each of orange-flower water and orange 
cura^oa. Serve very cold in sherbet-cups, with 
finely, cracked ice, and sprinkle with candied 
orange-peel chopped very fine. 

PEACH SOUP— II 

Peel, stone, and cut fine a quart of peaches. 
Break three or four of the stones, pound the 
kernels fine, and add to the peaches with sugar 
to taste. Cover with claret, and let stand for 
an hour. Then put on ice, and serve very cold 
in sherbet-cups with cracked ice. 

RASPBERRY SOUP— III 

Mash two quarts of raspberries with a pound 
of sugar, and let stand for an hour. Rub 
through a fine sieve. Bring to the boil, thicken 
with corn-starch or arrowroot, and when clear, 
add one cupful of sherry or three tablespoon- 
fuls of brandy. Serve with cracked ice. 

CLARET SOUP 

Wash half a cupful of sago and cook until 
transparent in sufiicient water to cover. Take 
from the fire, and add sufficient claret to make 



3fiftg T!Gl(ne anO 3f tult Soups 323 

the desired quantity of soup. Sweeten if de- 
sired. Serve either hot or cold. 

SHERRY SOUP 

Prepare according to directions given above, 
using sherry instead of claret. 

PHILADELPHIA FRUIT SOUP 

One cupful each of dried apples, dried pears, 
and raisins. Cover with warm water, soak for 
an hour, and add two cupfuls of cranberries 
which have been cooked until tender, and 
pressed through a sieve. Cover with two 
quarts of cold water, boil for an hour, sweeten 
to taste, press through a sieve, and thicken 
with two tablespoon fuls of corn-starch, rubbed 
smooth with a little cold water. Serve either 
hot or cold. 

CLARET SOUP— II 

Boil for ten minutes one quart of claret, one 
pint of water, six cloves, and a stick of cinna- 
mon. Strain boiling hot over the well-beaten 
yolks of four eggs. Serve either hot or cold. 

CREAM OF CLARET SOUP 

Prepare according to directions given above, 
adding two cupfuls of cream to the well-beaten 
egg. Stir very rapidly or it will curdle. 



324 Qnc tIboueanD Simple Soups 

APPIvE SOUP— II 

Cook eight apples soft in as little water as 
possible. Add sugar to taste, and press through 
a sieve. Flavor with lemon-juice and nutmeg, 
and thicken with a tablespoon ful of corn-starch, 
rubbed smooth in a little cold water. When 
cool, add two cupfuls of cider. 

STRAWBERRY SOUP— V 

Sprinkle one cupful of strawberries 'with 
sugar, and set aside. Make a syrup of two 
cupfuls of sugar and six cupfuls of water. Add 
three cupfuls of strawberries, and the juice of a 
lemon. Mash, strain, and cool, add one cupful 
of sherry or claret, and the sugared berries. 
Serve very cold. 

WHITE WINE SOUP— II 

Bring to the boil one quart each of white 
wine and water. Add the juice and grated rind 
of a lemon and thicken with the yolks of six 
eggs beaten with one tablespoonful of corn- 
starch, and one cupful of cold water. Stir con- 
stantly, and cook without boiling for twenty 
minutes. Sweeten to taste, fold in the stiflBy- 
beaten whites of the eggs, and serve very cold. 

LEMON SOUP 
Add the juice and grated peel of a lemon to 



3fitts "Mine anD jf ruit Soups 325 

four cupfiils of cold water. Bring to the boil and 
thicken with three teaspoon fuls of arrowroot, 
rubbed smooth in a little cold water. Sweeten 
to taste, cool, and serve very cold in sherbet-cups 
with cracked ice and a bit of candied ginger in 
each glass. 

FRENCH FRUIT SOUP 

Mix equal quantities of apricots, peaches, 
and canned strawberries. Cook until soft in 
water to cover, and sweeten if necessar5\ Rub 
through a fine sieve, thicken with arrowroot or 
corn-starch, add a wineglassful of maraschino, 
cool, and serve with cracked ice. 

RASPBERRY AND CURRANT SOUP 

Bring to the boil two cupfuls each of rasp- 
berry- and currant-juice. Sweeten to taste, 
thicken with three teaspoon fuls of arrowroot 
rubbed smooth in a little cold water, and one 
teaspoonful of brandy, and cool. 

BLACK CHERRY SOUP 

Stone one quart of black cherries, sprinkle 
with sugar, and add the juice of a lemon. Sim- 
mer until soft in cold water to cover. Press 
through a fine sieve. Thicken with arrowroot, 
cool, and serve in sherbet-cups with cracked 
ice and a few whole cherries. 



FIFTY MISCELLANEOUS SOUPS 
I 

Cut up three pounds of the shin of beef, and 
break the bones. Cover with three quarts of 
cold water, add half a pound of lean ham, a tur- 
nip, an onion, a carrot, a quarter of a cabbage, 
and three stalks of celery, all cut fine. Simmer 
until the meat falls from the bones, skimming 
when necessary. Strain, cool, skim, reheat, 
and serve with dice of fried bread. 

II 

Prepare according to directions given above, 
using veal instead of the beef, and adding one 
cupful of pearl barley, after straining. Simmer 
until the barley is done. 

Ill 

Soak over night two cupfuls of split peas. In 
the morning, drain, cover with four quarts of 
cold water, add two pounds of beef, and some 
broken beef bones, a slice of bacon, three stalks 
of celery, and the juice of a lemon. Simmer 
for four hours, strain through a sieve, season to 
326 



Sfitt^ /IRfscellancous Soups 327 

taste, and thicken with a tablespoonful of corn- 
starch rubbed smooth in a little cold water. 
Serve with dice of fried bread. 

IV 

Fry three pounds of coarse beef brown in 
drippings, with four sliced onions. Cover with 
four quarts of cold water, add a tablespoonful of 
powdered sweet herbs, and simmer for four 
hours. Strain, cool, skim, reheat, and thicken 
with a tablespoonful of corn-starch rubbed 
smooth in a little cold water. Add one cupful 
of cooked and broken macaroni, and three 
tablespoonfuls each of tomato catsup and Par- 
mesan cheese. 



Peel and slice a carrot, a turnip, an onion, 
and two potatoes. Cover with cold water, add 
ateaspoonful of sweet herbs, and simmer until 
the vegetables are done. Strain, season with 
salt, pepper, and mushroom catsup, and serve. 

VI 

Cut up three sets of ducks' giblets. Cover 
with three quarts of cold water, add two pounds 
of minced lean beef, two onions, the rind of 
half a lemon, and a tablespoonful of powdered 
sweet herbs. Simmer for three or four hours, 



328 One ^bousanJ) Simple Soups 

strain, thicken with two tablespoonfuls of flour, 
blended with two tablespoonfuls of butter, and 
rubbed smooth in a little of the soup, and season 
with catsup, pepper, and salt. Add a wineglass- 
ful of madeira, and serve with croutons. 

VII 

Cut into dice two carrots, a quarter of a very 
small cabbage, half a turnip, half an onion, a 
potato, and two or three stalks of celery. Fry 
in butter, add six cupfuls of water or stock, and 
salt and pepper to season. Simmer for half an 
hour, and serve very hot with croutons. 

VIII 

Boil and mash a dozen potatoes. Melt a 
heaping teaspoonful of butter, add a tablespoon- 
ful of arrowroot, and stir until brown. Add the 
potatoes, and sufl&cient stock to make the de- 
sired quantity of soup. Reheat, season, and 
serve with croutons. 

IX 

Boil three calf's feet for an hour in two quarts 
of stock and one quart of water. Cool, skim, 
and cut the meat into small bits. Reheat, add 
a tablespoonful of minced parsley, salt and 
pepper to season, and two tablespoonfuls of 
madeira. 



jflfts Miscellaneous Soups 329 

X 

Cut up three pounds of lean beef, and break 
the bones. Fry brown in drippings with two 
onions sliced. Add a slice of ham, a carrot, a 
turnip, three stalks of celery, and a tablespoon- 
ful of powdered sweet herbs. Cover with cold 
water, and simmer until the meat drops from 
the bones. Strain, add half a package of 
soaked gelatine, and stir until the gelatine is 
dissolved. Season with salt and pepper, and 
pour into cups. Serve cold. 

XI 

Put into a soup-kettle the bones and trim- 
mings of a cold roast turkey, with a quarter of a 
pound of lean ham. Cover with cold water. 
Add a chopped onion, a stalk of celery, a table- 
spoonful of powdered sweet herbs, and pepper 
and salt to season . Simmer until the meat is in 
rags, strain, reheat, add half a can of corn, and 
a little of the turkey stuffing. 

XII 

Cut fine three turnips, three carrots, three 
onions, four leeks, and a bunch of celery. Fry 
in butter, add a clove of garlic, a small bunch of 
parsley, two cloves, and salt, pepper, and grated 
nutmeg to season. Cover with three quarts of 
water, and simmer for three hours, skimming 



330 One ZTbousan^ Stmplc Soups 

when necessary. Strain, and serve with 
croutons. 

XIII 

Cover the bones and trimmings of a cold roast 
turkey with cold water. Add a stalk of celery 
chopped fine, and a pinch of powdered sweet 
herbs, simmer until the meat is in rags, strain, 
season to taste and thicken with one tablespoon- 
ful each of butter and flour, blended together 
and rubbed smooth with a little of the soup. 

XIV 

Clean and cut up three squirrels, cover with 
cold water, add a tablespoon ful of salt, and 
bring to the boil. Simmer for four hours, strain 
through a colander, and reheat. Add two po- 
tatoes cut into dice, two tomatoes sliced, and one 
half cupful each of corn and lima beans. Sim- 
mer until the vegetables are done, thicken with 
two tablespoon fuls each of butter and flour, 
blended and rubbed smooth with a little of the 
soup, season to taste, and serve with dice of fried 
bread. 

XV 

Take the bone of a rib roast of beef, the trim- 
mings of beef steak, and the bones and trim- 
mings of a cold turkey or chicken. Cover with 



3fftts /IRfecellaneous Soups 331 

four quarts of cold water, add two carrots, three 
turnips, and an onion, all cut fine, six cloves, 
and pepper and salt to season. Simmer for four 
hours, take out the bones, rub through a coarse 
sieve, cool, skim, and reheat. Thicken with 
one tablespoonful each of butter and flour, 
blended together and rubbed smooth with a lit- 
tle of the soup, season to taste, and serve with 
croutons. 

XVI 

Clean a calf s head thoroughly, take out the 
eyes, split the head, and break the bones. Cov- 
er with boiling water, and boil for half an hour, 
skimming when necessary. Take out the head, 
remove the bones, peel the tongue, and cut up 
all the meat into dice. Strain the liquor, re- 
heat, add the meat, one large onion, and a 
head of celery, both chopped very fine, and 
more water if necessary. Season with pepper, 
salt, ground cloves and cinnamon, and simmer 
for two hours. Add half a lemon sliced, and a 
wineglass of sherry, just before serving. 

XVII 

Clean and cut up two rabbits, and break the 
bones. Cover with cold water, add a pound of 
raw ham, cut fine, three chopped onions, and a 
tablespoonful of powdered sweet herbs. Sim- 
mer for three hours, adding more water if 



332 ©nc ^boueatiD Simple Soups 

needed. Season, strain, and reheat. Thicken 
with two tablespoon fuls each of butter and 
flour, blended together and rubbed smooth with 
a little of the soup. Add a tablespoonful of 
mushroom catsup, and serve. 

XVIII 

Cut up the giblets of two turkeys, chop fine 
and fr)' brown with an onion, a carrot, a turnip, 
and a bunch of parsley all chopped fine. Dredge 
with flour, cover with cold water, and simmer 
until the vegetables are done. Rub through a 
sieve, reheat, thicken with one tablespoonful 
each of butter and flour, blended together and 
rubbed smooth with a little of the soup, season 
to taste, add the juice of a lemon and two hard- 
boiled eggs chopped fine. Serve with croutons. 

XIX 

Cut fine three pounds of lean beef and 
two pounds of the upper part of the round of 
veal. Fry in butter, wnth a sliced onion, cover 
with cold water, and simmer for three hours. 
Add one carrot, four cloves, two bay-leaves, 
and a stalk of celery. Simmer an hour longer, 
strain and reheat. Beat the whites of two eggs 
with half a cupful of cold water, pour into the 
soup, and boil for two minutes. Strain through 
cheese-cloth, season to taste, and serve. 



3Fltti8 /iBlBccUancous Soups 333 

XX 

Cover a ham-bone with cold water, add two 
cupfuls of split peas, and simmer until the peas 
are thoroughly cooked, adding more water if 
necessary. Take out the bone, rub through a 
sieve, reheat, season to taste, and serve with 
dice of fried bread. 

XXI 

Put into a soup-kettle a ham-bone, a beef 
bone, a pod of red pepper, and two cupfuls of 
split peas. Cover with cold water, and simmer 
until the peas are soft. Take out the bones and 
pepper, season to taste, and serve. 

XXII 

Cut up four pounds of mutton, one pound of 
veal, and half a pound of raw ham. Cover with 
cold water, add a tablespoonful of powdered 
sweet herbs, a small onion sliced, and a table- 
spoonful of Worcestershire sauce. Simmer un- 
til the meat is tender, strain, reheat, season 
to taste, and add one half pound of broken ver- 
micelli, which has been cooked until tender, in 
salted water. 

XXIII 
Cut fine two onions, a carrot, and three stalks 



334 One ^bousaiiD Simple Soups 

of celery. Fry in butter, add a quart of water, 
a bay-leaf, a tablespoonful of powdered sweet 
herbs, salt and red pepper to season, and a tea- 
spoonful of curry powder. Simmer for twenty 
minutes, strain, and add half a cupful of boiled 
rice. 

XXIV 

Put into a soup-kettle two cupfuls of baked 
beans, two cupfuls of canned tomatoes, an 
onion, and six cupfuls of cold water. Simmer 
until the beans are very soft, rub through a 
coarse sieve, reheat, season, and serve. 

XXV 

Soak overnight one cupful of dried lima 
beans. Drain, cover with six cupfuls of cold 
water, add a small onion sliced, and half a car- 
rot. Simmer until the beans are very soft. Rub 
through a sieve, reheat, thicken with two table- 
spoonfuls each of butter and flour blended 
together and rubbed smooth with a little cold 
milk, season to taste, add one cupful of boiling 
cream, and serve. 

XXVI 

Slice a pint of raw potatoes and boil until 
soft. Rub through a colander, and add a can 



3fitts /IRiscellaneous Soups 335 

of corn which has been pressed through a 
coarse sieve. Add sufficient boiling water to 
make the required quantity of soup. Add a 
teaspoonful of beef extract. Season to taste 
and serve. 

XXVII 

Peel and cut fine four egg-plants. Soak for 
an hour in salted water, drain, add two quarts 
of cold water, and cook until tender. Rub 
through a sieve, reheat, thicken with one table- 
spoonful each of butter and flour, blended to- 
gether and rubbed smooth with a little cold 
water, season to taste, add one cupful of boiling 
cream, and serve. 

XXVIII 

Chop an onion, fry in butter, add six pota- 
toes cut into dice, and a bay-leaf. Add one 
quart of water, and cook until the potatoes are 
very soft. Add one quart of milk, rub through 
a sieve, and reheat. Season to taste and thicken 
with the yolks of two eggs, beaten smooth with 
a cupful of cream. 

XXIX 

Scrape and clean three bunches of salsify, 
cut into dice, and soak for fifteen minutes in 
cold water. Drain, cover with fresh water, and 



336 Qnc XTbousanD Simple Soups 

cook for an hour. Add a quart of milk, a 
heaping tablespoonful of butter, and salt and 
pepper to season. Bring to the boil, add three 
crackers rolled fine, and serve as soon as the 
cracker crumbs are soft. 

XXX 

Cut fine two pounds of veai and one pound 
of mutton, and break the bones. Cover with 
cold water, add one cupful of split peas which 
have been soaked overnight, half a cupful of 
washed rice, an onion, a carrot, and a table- 
spoonful of powdered sweet herbs. Cover with 
cold water, simmer for four hours, remove the 
bones, rub through a colander, season, and re- 
heat, skimming carefully. Add the juice of 
half a lemon, and serve. 

XXXI 

Put into a soup-kettle the bones and trim- 
mings of a cold roast chicken, three pounds of 
broken veal bones, and a pound of lean veal. 
Cover with cold water, add a small onion 
chopped fine, and a small bunch of parsley. 
Simmer for three hours, strain, season, and re- 
heat, skimming carefully. Add one pint of 
boiling milk, and pour the hot soup over a well- 
beaten egg. Serve immediately. 



3Fitts /iBfscellaneous Soups 337 

. XXXII 

Break up a knuckle of veal, add a pound of 
lean ham cut fine, and a tablespoonful of pow- 
dered sweet herbs. Cover with cold water, 
simmer for five hours, cool, skim, reheat, season, 
and strain. Add a pinch of ground mace, and 
one quarter of a pound of broken vermicelli, 
which has been cooked until tender in salted 
water. Serve with grated Parmesan cheese. 

XXXIII 

Cut up a pint of fresh mushrooms. Fry in 
butter. Add six cupfuls of stock, simmer for 
twenty minutes, add half a glass of sherry, and 
a grating of nutmeg. Season with pepper and 
salt, and serve. 

XXXIV 

Slice an onion, fry in butter, add a large sour 
apple, chopped, a sprig each of thyme and pars- 
ley, a bay-leaf, a tablespoonful of lemon-juice, 
and a teaspoonful each of salt and curry 
powder. Add four cupfuls of chicken stock, 
simmer for fifteen minutes, strain, add half a 
cupful of boiled rice, and serve at once. 

XXXV 
Blanch one cupful of almonds, and dry in 



338 ©ne G:bou6anD Simple Soups 

the oven. Break into small bits in a mortar. 
Melt one tablespoonful of butter, add a table- 
spoonful of flour, and a quart of milk. Cook 
until thick, stirring constantly, season with salt 
and cayenne, add the almonds, and serve with 
croutons. 

XXXVI 

Cover the bottom of a granite-ware pan with 
thin slices of raw ham. Cover with chopped 
raw potatoes, add a layer of sliced turnips, a 
layer of sliced onions, a small bunch of parsley, 
and a blade of mace. Cover with stock, and 
simmer until the vegetables are very soft. Rub 
through a fine sieve, reheat, season to taste, 
add two cupfuls of boiling cream, and serve with 
croutons. 

XXXVII 

Prepare according to directions given in recipe 
XXXV, using one cupful of peanut butter 
instead of the almonds. 

XXXVIII 

Boil together for fifteen minutes two cupfuls 
of canned tomatoes, two cupfuls of water, and 
two tablespoon fuls of peanut butter. Rub 
through a coarse sieve, reheat, season to taste, 



3fift^ /IRiscellaneous Soups 339 

add two cupfuls of boiling milk and a pinch of 
soda, and serve with croutons. 

XXXIX 

Soak overnight one cupful of tapioca and 
simmer until clear in water to cover. Add a 
heaping tablespoonful of butter, season to taste, 
and pour, boiling hot, over the yolks of three 
well-beaten eggs. 

XI. 

Chop fine one pound of raw ham with an 
onion. Add four cupfuls of chicken stock, two 
cupfuls of canned tomatoes, and a can of okra. 
Simmer until the okra is very soft, season to 
taste, and serve. 

XLI 

Break up a beef marrow bone, and cover with 
cold water. Add half a carrot, two stalks of 
celery, and an onion, all chopped fine. Simmer 
until the vegetables are very soft, take out the 
bone, cool, skim, rub through a sieve, and re- 
heat. Add one cupful of cold mashed potato, a 
tablespoonful of minced parsley, a tablespoon- 
ful of butter, a pinch of soda, and oneteaspoou- 
ful of corn-starch rubbed smooth in a cupful 
of cold water. Cook until it thickens, and serve 
immediately with croutons. 



340 One CbouganD Stmplc Soups 

XLII 

Chop fine two pounds of lean beef, cover with 
cold water, simmer until tender, cool, skim, 
and reheat. Add one cupful of sherry, two 
tablespoonfuls of made mustard, a teaspoonful 
of Worcestershire sauce, and a grating of 
nutmeg. Thicken with two tablespoonfuls of 
butter, blended with one tablespoonful of flour, 
and rubbed smooth with a little of the soup. 
Add one cupful of boiling cream, season to taste, 
and serve. 

XUII 

Grate one quarter of a pound of chocolate, add 
three pints of boiling milk, sweeten to taste, and 
boil for fifteen minutes. Thicken with the 
yolks of four eggs, beaten smooth with half a 
cupful of milk, add a pinch of salt, and serve 
with dice of fried bread. 

XLIV 

Break up two pounds of beef bones, add one 
pound of calf's liver, a slice of ham, a pound of 
lean mutton, a turnip, an onion, three stalks of 
celery, and a tablespoonful of powdered sweet 
herbs. Cover with cold water, simmer for five 
hours, strain, cool, skim, reheat, season to taste, 
add one half cupful of boiled rice, and serve 
with dice of fried bread. 



3FittB /lRiscelIaneou9 Soupa 341 

XLV 

Chop fine two pounds of lean veal, and one 
pound of raw ham. Cover with cold water, and 
simmer until the meat is in rags. Strain, re- 
heat, add one head of celery, chopped fine, a 
sliced onion, and a teaspoonful of sugar. Sim- 
mer until the celery is soft, rub through a coarse 
sieve, reheat, season to taste, add two table- 
spoonfuls of butter, and thicken with two table- 
spoonfuls of corn-starch rubbed smooth in two 
cupfuls of milk. Serve with dice of fried bread. 

XL VI 

Chop fine a quarter of a cabbage, two turnips, 
four onions, a small bunch of parsley, and three 
stalks of celery. Fry in butter, add three quarts 
of water, and simmer until the vegetables are 
soft. Rub through a sieve, reheat, season to 
taste, add one half cupful of boiled rice, and 
thicken with the yolks of two eggs, beaten 
smooth with a little of the soup. 

XLVII 

Chop fine an onion and a bunch of parsley, 
add one quart of soup-stock, one quart of cold 
water, and two blades of mace. Simmer until 
the onion is soft, strain, and reheat. Add two 
parboiled sweetbreads, cut into dice, one half 
cupful of canned mushrooms cut fine, season to 



342 ©lie ^bou0anD Simple Soups 

taste, aud thicken with oue tablespoonful of 
corn-starch, rubbed smooth in a little cold water. 

XLVIII 

Chop fine one pound each of salt pork and 
lean beef. Add a quart can of baked beans, a 
bunch of celery chopped fine, and a large onion 
sliced. Cover with cold water, simmer for three 
hours, rub through a sieve, and reheat, skim- 
ming carefully. Season to taste, and serve. 

XLIX 

Cook together for half an hour, in cold water 
to cover, one can of tomatoes, aud one can of 
baked beans. Rub through a sieve, reheat, 
season with salt, pepper, and Worcestershire, 
and serve with dice of fried bread. 



Cut an ox-tail into joints, and fry in drippings. 
Add two pounds of lean beef, four carrots, three 
onions, and a bunch of sweet herbs. Cover with 
cold water, simmer until the meat is in rags, 
strain, reheat, thicken with two tablespoon fuls 
each of butter and flour, blended together and 
rubbed smooth with a little of the soup. Season 
to taste, color brown with a little burned sugar, 
and serve with croutons. 



BACK TAI,K 

Though the subject of soups is not by any 
means exhausted, the author is, and, moreover, 
is ashamed to look a soup tureen in the face. 
People who are not satisfied with the number of 
soups in this book are at liberty to pursue the 
topic, in their own handwriting, upon the ap- 
pended blank pages. 

O.G. 



343 



341 ®ne ^bouganD Simple Soups 



HDDitional IRecipee 345 



346 ®nc ^bousanD Simple Soups 



HDDitional IRecipes 347 



348 ®nc ^bousanD Simple Soups 



?iOJ)itional TRecipes 



350 Qnc ^bousanD Simple Soups 



HDDitional TRecipeg 351 



352 ®nc G;bousanD Simple Soups 



H&Ditional IRecipes 353 



INDEX 

Alabama fish chowder, 252 

Almond balls, 24 

Almond soup, with veal stock, 162 

Almonds, cream of, 273 

American mutton soup, 108 

Apple soup, 313 ; No. II., 324 

Apricot bouillon, 319 

Apricot soup, 318 

Argentine soup, 61 

Arrowroot soup, 52 ; with mutton stock, 127 

Asparagus and beef soup, 44 

Asparagus, puree of. No. II., 289 

Asparagus soup, 73; with mutton stock, 125 

Austrian carrot soup, 51 

Austrian cream of barley, 200 

Austrian codfish soup, 235 

Austrian fish soup, 233 

Austrian veal soup, 170 

Back Talk, 343 

Baked chowder, 259 

Baked mutton soup, 105 ; No. II., 105 

Baked potato chowder, 251 

Ballad, The, of The Empty Pantry and the Seven 

Guests, 28 
Ballad of Bouillabaisse, 246 
Bar Harbor clam chowder, 260 
Barley cream soup, 146 

355 



356 ITnDex 

Barley soup, 36; No. II., 97 ; No. III., 106 ; No. 

IV., 109 
Barley soup a la Princesse, 184 
Bavarian lentil soup, 66 

Beau soup, 62; dry, 67 ; black, 67 ; white, 78 
Beef, shin, used as soup-stock, 9 ; neck of, 10; 

Beef jelly, 36 

Beef soup, thick, 40 ; with vegetables, 43 ; with 

celery, 44; with tapioca, 44; with asparagus, 

44 ; with sago, 44 ; clear, 46, 60 ; quick, 54 ; 

with noodles, 72 ; with Brussels sprouts, 73 
Beef soups, two hundred varieties of, 36 _^. 
Beef tea, 36 
Beet soup, 39 
Bisque of, cheese, 283 ^ 

chicken, 181 

clams, 278; No. II., 281 

corn, 283 

crabs, 278 

lobster, 277; No. II., 299; No. III., 308 

mutton, 126 

oysters, 278; No. II., 280; No. III., 282; 
No. IV., 293 ; No. v., 298; No. VI., 307 

salmon, 239 

tomatoes, No. II., 278; No. III., 283 
Bisques, one hundred varieties of, 276 ff. 
Black raspberry soup, 321 
Black cherry soup, 325 
Blackberry soup, 321 
Bombay cocoanut soup, 168 
Bombay fish soup, 230 
Boston chicken, soup, 193 

fish chowder, 261 

mutton broth, 127 

oyster stew, 229 

summer soup, 58 



ITnDex 357 

Bouillon, quick, 52; No. II., 59 ; jellied, 63; 

No. III., 98 ; chicken, 192 
Bread and tomato, 56 
Bread soup, 64 
Breton soup, 80 
Breton onion soup, 153 
Broth, mutton, 102; rice, 103; Scotch, 103; 

mutton, No. II., 107; No. III., 107; No. 

IV., 108 ; clear mutton, 115 
Brown onion soup, 49 
Brown fish soup, 221 ; No. II., 221. 
Brunswick chicken soup, 193 



Cabbage soup a la Rouennaise ,84 ; with rice 

84 ; with potatoes, 85, 109 
Caledonian broth, 132 
Calves' feet used as soup-stock, 12 
Canned corn chowder, 262 
Cape Cod clam chowder, 261 
Carrot soup, 37 ; No. II., 46 ; German, 48; with 

mutton stock, 122 
Catfish chowder, 249 
Catfish soup, 222; No. II., 241 
Cauliflow^er soup, English, 58 ; Italian, 71 
Celery and beef soup, 44 
Celery soup, 38 ; with mutton stock, 123 
Cherry soup, 314; No. II., 317; No. III., 318; 

No. IV., 319 
Chestnuts, cream of, 181, 273 
Chicken a la Sontag, 182 
Chicken and farina soup, 190 ; clear, 190 ; 

brown, 191 ; plain 191 ; jellied bouillon, 191; 

bouillon, 192; cream bouillon, 192 
Chicken bouillon, 194 
Chicken broth,alaChevaliere, 182; with poached 

eggs, 183; consomme, 171 ; cream soup, 180; 



358 UnDcx 

Chicken broth, [^continued) 

panada, 190; custard, 8r ; gumbo, 176; soup, 
171; quick, 178; a la chevreuse, 185; a la 
chiffouuade, 184; a la Colbert, 173 ; a 1' In- 
dien, 183; a la Kitchener, 185; a la Main- 
tenon, 182 ; a la Marly, 184; a la Nivernaise, 
186; with onions, 186, 199; a la Messonier, 
187 ; with macaroni, 187 ; with spaghetti, 187 ; 
a la Reine, 175; with dumplings, 195; with 
noodles, 188, 196; with potatoes, I96;dladu 
Barry, 197 ; a la Hollandaise, 197 ; with lemon, 
198; with leeks, 173; with leeks and onions, 
178; with tomato soup, 188; with rice, 188; 
with tapioca, 189; with sago, 189; with ver- 
micelli, 188; with vegetables, 200 

Chicken soups, one hundred and fifty varieties 
of, 171/: 

Chicken stock, 15 

ChifFonade soup, 140 

Chowder, fifty varieties of, i^^ff. 

Chowder, Connecticut, 256 

Chronicles of Metu, 35 

Cider soup, 314; No. II., 320 

Clam, and barley soup, 246 
cucumber soup, 246 
mutton soup, 242 
oyster soup, 244 
sago soup, 241 
tapioca soup, 246 
bouillon, 233 
broth, 217 

chowder, 249; No. II., 251 
soup, 217 ; with poached q^^, 244; No. II., 
218 ; No. III., 218 ; No. IV., 218 ; No. V., 
231 

Claret soup, 322 ; No. II., 323 

Clear mutton broth, 115 



ITnDci 359 

Cockaleekie, 201 

Cod and oyster chowder, 259 

Codfish soup, 226 

Colbert soup, 73 

Coney Island fish chowder, 262 

Connecticut chowder, 256 

Consomme, a la Deslignac, 85 

^ r Orleans, 86 

k la D'Orsay, 86 

Imperial, 86 

k la Rivoli, 86 

a la Xavier, 87 

with lettuce, 87 

with claret, 69 

with peas and cucumbers, 79 

Neapolitan, 70 

a r Indien, 70 

with sago, 95 
Cora, and tomato soup, 40, 47 

chowder, 250, 260 

soup, 37 ; with mutton stock, 123 
Crab and tomato bisque, 299 
Crab, chowder, 256 

gumbo, 220 ; No. II., 228 

soup, 210, 218 ; No. II., 222 ; No. III., 230; 

No. IV., 231; Martha Washington's, 238 
Cracker soup, 104 
Cream of, almonds, 273 

Asparagus soup, 148, 270 

Baked beans, 270 

Barley a la jardinere, 155 

Barley, 266 

Beets, 274 

Bread, 274 

Cabbage, 270 

Carrots, 270 

Cauliflower, 268 



36o ITnDex 

Cream of {continued) 

Celery soup, 148, 265 

Celery with onion, 271 

Cheese soup, 149, 271 ; with celery, 271 

Chestnuts, 273 

Chicken, with celery, 198 ; with barley, 180, 
196 ; broth, 178; with chestnuts, 181 ; a la 
Buffon, 185 ; with egg plant, 208 ; with 
chestnuts, 208; with mushrooms, 208 ; with 
onion, 209 ; with baked beans, 209 ; with 
lentils, 209; with lettuce, 209; with water- 
cress, 210; with string beans, 210; with 
cheese, 210 ; with crabs, 210 ; with oysters, 
211 ; with egg balls, 211 ; with cheese balls, 
211 ; with rice, 204; with sago, 204; with 
spaghetti, 204; with vermicelli, 204; with 
macaroni, 205; with peas, 205 ; with nood- 
les, 205 ; with celery, 205 ; with tapioca, 
205 ; with tomato, 206 ; with squash, 206; 
with asparagus, 206 ; with cucumber, 206 ; 
with spinach, 206 ; with peanuts, 207 ; with 
potato, 207; with corn, 207; with lima 
beans, 207; with cauliflower, 208 ; with 
salsify, 208, 266 

Clam bouillon, 233 

Clams, with tomato, 246, 265 

Claret soup, 323 

Codfish, 275 

Corn, 268 

Corn, with tomato, 271 

Crabs, 265 

Cucumber, 273 

Eggs, 267 

Lettuce soup, 174 

Lentils, 268 

Lettuce, 269 

Lima beams, 269 



ITnDei; 361 

Cream of {continued) 

Lobster, 266 

Macaroni, 267 

Mushrooms, 269 

Muttou soup, 130 

Onion, 271 

Oysters, 266 

Peas, 268 

Peanuts, 273 

Potatoes, 161, 269 

Rice, 269 

Rice and chicken, 176 

Rice, with tomato, 272 ; with peas, 272 

Sago, 267 

Squash, 272 

Spinach, 273 

String beans, 274 

Succotash, 275 

Tapioca, with tomatoes, 272 

Tapioca soup, 148 

Tapioca, 267 

Tomato, 270 

Turnips 275 

Vermicelli, 266 

Watercress, 274 
Cream soups, fifty varieties of, 265 fi. 
Cream veal soup, 143 
Crecy soup, 67 
Creole chicken gumbo, 177 
Creole chicken soup, 172 
Creole corn chowder, 260 
Creole oyster gumbo, 224 
Creole soup, 42 

Croutons used for soup garnish, 25 
Crumbled eggs used with soup, 69 
Cucumber soup, 73 
Currant soup, 316 ; No. II., 321 



362 IfnDex 

Curry soup, 65, 106 

Dry stew of oysters, 245 
Dumplings used as soup garnish, 26 
Dundee mutton broth, 125 
Dutch chicken soup, 172 
Dutch soup, 74 

Economical soup, 61 

Eel soup, 230 

Egg balls No. L, how to make, 23 ; custard, 24 ; 

balls No. II., 24 ; No. III., 26 ; No. IV., 26 ; 

dumplings, 27 
Egg soup, 45 ; with veal stock, 165 
Egg and chicken soup, 175 
Egg chowder, 251 
Emergency chicken soup, 202 
Endive soup, 167 
Endive, puree of, 295 
English puree of carrots, 57 

spinach soup 57 

celery soup, 57 

cauliflower soup, 58 

lettuce soup, 58 

rice soup, 75 

pea soup, 75 

tomato soup, 79 

rice soup, No. 11. , 79 

veal and and rice soup, 155 

chicken soup, 186 

fish soup, 226 

lobster soup, 235 ; No. II., 237 

fish chowder, 262 
Experiments in cooking, 19 

Farina soup, 52 ; 126 
Farmer's chowder, 253 



■fftiDei 363 

Farmer's soup, 93 

Finnan Haddie chowder, 261 

Fish Balls, 25 

Fish soups, one hundred varieties of, 217 _^ 

Fish bouillon, 220; with tomatoes, 220 

Fish stock, 220 

Flemish soup, 87 

Flemish mutton soup, no; No. II., 120 

Florida chicken gumbo, 179 ; with oysters, 179 

Flounder chowder, 258 

Force-meat balls, 27 

French beef soup, 48 

ricG soup, 64 

cream of lettuce, 167 

mutton soup, 115 

mutton stock, 116 

cream of rice, 157 

onion soup, 162 

potato " 162, 166 

chicken " 199 

cheese " 199 

fish " 226 

lobster *' 232 

codfish *' 233 

salmon " 234; No. II., 237 

oyster ** 234 

shrimp *' 236 

cream of shrimps, 237 

fish chowder, 255 

puree of potatoes, 288 

puree of onions, 303 ; of lima beans, 303 

fruit soup, 325 

codfish chowder, 257 
Fruit soups, fifty varieties of, 313,^. 



Garnishes for soups, fifteen, 23 _^. 



364 IfnDcr 

German beer soup, 317 

cabbage " 167 

carrot " 48 

chicken *' 175 ; No. II., 183 

fish *' 231 

mutton broth, 130 

pancake soup, 49 

pea " 55 

sago " 143 

soup, with veal stock, 141 

soup balls, 23 

tomato soup, 131 ; with veal stock, 156, 165 

veal soup, 165 
German town soup, 163 
Giblet soup, 202 
Glasgow broth, 126 
Gooseberry soup, 316 ; No, II., 321 
Grape soup, 321 
Greek soup, 50 
Greek cucumber soup, 166 

macaroni soup, 51 

mutton soup, 132 
Green corn soup, 47 
Green pea soup, 110; with rice, 153 
Green veal soup, 145 
Gumbo soups with chicken, 176^., 179 
Gumbo, New Orleans chicken, 194 

Haddock chowder, 258 

Halibut chowder, 258 

Halibut soup, 225 ; No. II., 238 

Highland broth, 127 

Highland leek soup, 129 

Hoffman House clam chowder, 252 

Huckleberry soup, 316; No. II., 321 

Hungarian chicken soup, 192 ; No. II., 197 

Hunter's fish chowder, 253 



ITnDex 365 

Irish, chicken soup, 179 

mutton soup, 130 
Italian, cauliflower soup, 71 

chestnut soup, 166 

puree of string beans, 304 

soup, with cheese, 65 ; turnip, 65 

tapioca soup, 158 

tomato soup, 50 

veal soup, 149 

Jellied chicken bouillon, 191 
Jenny Lind's veal soup, 150 
Jersey mutton soup, 129 
Johnson, Dr., mentioned, 3 
Jonson, Ben, quotation from, 311 
Julienne soup, 41 ; No. II., 45, 52 

with chicken stock, 173 ; No. II. 174 ; with 

rice, 92 

Kenilworth soup, 62 
Kentucky, barley soup, 113 

chicken gumbo, 177 

mutton soup, 113 

vegetable soup, 147 
Kidney bean soup, 39 ; with mutton stock, 122 

Ladies Home Journal, before the publication of, 

4 
Lamb broth a la Reine, 117 
Lamb soup, no ; No. II., 117 
Lamb soup a la Winchester, it8 
Leeks, puree of 289 
Lemon soup, with rice, 186, 324 
Lentil soup, 39 

Bavarian, 66 

with mutton stock, 124 



366 f nDer 

Lentils, puree of, 295 

Lettuce soup, 53 ; No. II., 58, 174 

Levigne soup, 63 

Lima bean chowder, 263 

soup, 39 ; with mutton stock, 124 
Lobster chowder, 256 

soup with shrimp, 222; No. II., 223 ; No. 
III., 223 ; No. IV., 223 ; ^lamariniere, 228 
Lobster soup a la Bordelaise, 236 

No. v., 244 



Macaroni and tomato soup, 94 

soup, 37 ; Greek, 51 ; with mutton stock, 123 
Martha Washington's crab soup, 238 
Marrow balls, 25 
Maryland fish chowder, 254, 263 
Metu, Chronicles, of, 35 
Mushroom soup, 47 ; No. II., 73 

with veal stock, 143; No. II., 150 
chicken stock, 176 
Mock-crab bisque, 296 
Mock chicken gumbo, 202 
Mock turtle soup, 42 ; No. II., 45 
Mississippi chicken gumbo, 177 
Milton, John, quotation from, 311 
Miscellaneous soups, fifty varieties of, 326-342 
Mutton, and rice soup, 106 
soup a la Lyons, 124 

a la Niveruaise, 120 

a Windsor, 120 

a la Cowley, 1 17 

a la Livonienne, 121 

a la Rouennaise, 118 

a la Messonier, 107 

with tapioca, 191 

a la Xavier, 135 



fnOex 367 

Mutton {co7ttinued) 

and carrot soup, 113 

and potato soup, quick, 136 

aspic, 124 

broth, 102, \2o ff. ; No. II., 107; No. Ill,, 
107; No. IV., 108; quick, for invalids, 134 

consomme, 131 

macaroni soup, iii 

neck of, used as soup-stock, 13 

noodle soup, 106 

sago soup, 119 

tapioca soup, 119 

Wrexham soup, 114 
Mutton soups, one hundred and ten varieties of, 

\o\ff. 



Narragansett clam chowder, 257 
New Jersey chickeu soup, 195 
New Orleans chicken gumbo, 194 
Noodle and tomato soup, 96, 120 
Noodles used for soup garnish, 26 
Normandy soup, 159 ; No. II., i6r 
Norwegian fish soup, 242 
" soup, 129 



Oatmeal puree, 285 

" soup, III 
Ohio chicken soup, 203 
Okra soup, 69 
Onion, bisque, 302 

soup, 38, III ; a la Plessy, 152; with eggs, 

152; with cheese, 89; with eggs, 90; with 

mutton stock, 123 
Onions used in soup stocks, 11^. 



368 flnOex 

Orange Douillon, 321 

soup, 320 
Oyster, aud okra soup, 229 

veal soup, 243 

bouillon, 232 ; No. II., 233 

chowder, 251, 259 

gumbo, 221 

soup 219 ; No. II,, 219; No. III., 219; No. 
IV., 223 ; No. v., 224 ; No. VI., 224 ; No. 
VII., 225 
Palestine mutton soup, 135 
Panada, 93 

Parisian lobster soup, 237 
Parisian soup, 112 
Parsnip chowder, 262 
Parsnip soup, 116 
Pea and cucumber soup, 94 
Pea chowder, 264 
Pea and potato soup, 112 
Pea and tomato mutton soup, 128 
Pea soup, 38 ; split, 40, 104 

a la St. Germain, 154 

with mutton stock, 122 
Peach soup, 319 ; No. II, 322 
Peanuts, cream of, 273 
Peasant soup, 80 

Pepper-corns used in soup-stock, \2ff. 
Perch chowder, 259 
Pineapple soup, 317 
Philadelphia, fruit soup, 323 

mutton soup, i"^3 

summer soup, 59 
Plum soup, 314 ; No. II., 319 
Portuguese soup, 72 
Portuguese chicken soup, 172 
Potage Fran9aise, 53 ; a la Kusse, 53 
Potato and onion soup, 93 



UnDex 369 

Potato chowder, 256 

Princess chicken soup, 184 

Prune soup, 315 

Puree, one hundred varieties of, 2^6 ff. 

a la Colbert, 151 

a la Conde, 296 

k la Crecy, with rice, 294 

a la Croissy, 293 

a la L/ivonieune, 90 

a la St. Germain, 304 

of artichokes, 287 

of asparagus, 97, 279 ; No. II., 289 

of baked beans, 296 ; No. II., 305 

of barley, 288 ^ 

of beans and rice, 292 

of beets, 302 

of black beans, 288 

of carrots, 76; No. II., 79; No. III., 287; 
a la Stanley, 296 

of cauliflower, 78, 301 

of celery, 78, 294 

of chestnuts, 296 

of chicken, with mushrooms, 196 ; with 
barley, 196 ; with cream, 189, 193; with 
corn, 201 ; with rice, 306 

of clams, 280 

of corn, 281 

of cucumber, 281 ; No. II., 290 ; a la Reine, 
305 

of endive, 295 

offish, 281 

of green peas, 284; No. II., 300 

of kidney beans, 75 

of leeks, 289 

of lentils, 295 ; No. II., 297 

of lima beans, 284 ; No, II., 304 

of mushrooms, 302 



370 irnDex 

Purde, {contiftued) 

of onions, 286; No. II., 298; with carrots, 

307 
of parsnips, 80 
of peanuts, 301 
of peas and rice, 92 
of peas, a, la London, 56 , 276 ; with lettuce, 

292 ; with tomatoes, 77 ; with vermicelli, 

305 
of potatoes 55 ; a la Turenne, 289 ; a la Fau- 

bonne, 276, 286; No. II., 277 ; No. III., 291; 

No. IV., 300 ; Scotch, 308 
of red beans, 279 
of rice, 308 

of rice and chicken, 202 
of salmon, 302 
of salsify, 302 
of shrimps, 302 
of squash, 301 
of spinach, 78, 282 
of split peas, 133 ; No. II., 298 
of string beans, 290 ; No. II., 291 
of potatoes and peas, 285 
of tomatoes. No. I., 277; No. II., 286; No. 

III., 299 ; No. IV., 301 ; No. V., 307 
of tomatoes and peas, 285; No. II.. 286 
of tomatoes with macaroni, 76, 284 
of turnips, 287 ; a la Savoisienne, 95, 293 ; 

with sago, 292 
of vegetables, 61 
of watercress, 291 
soubise, 48 

Queen chicken soup, 173 ; No. II., 180 
Quenelles used for soup garnish, 25 
Quick beef soup, 64 ; No. II., 71 
bisque of clams, 303 



ITnDer 371 

Quick beef soup, {continued) 

carrot soup, 213 

clam chowder, 252 ; No. II., 263 

clam soup, 240 

com soup, 212 

crab soup, 213 

crab soup, 240 

lima bean soup, 213 

mutton broth, No. II., 128 

mutton soup, 114 ; No. II., 114 

pea soup, 212 

potato soup, 212 

rice soup, 128 

salmon soup, 239 

shrimp soup, 239 

tapioca, 146 ; veal, 163 ; veal broth, 163 ; 
veal No. II., 164 ; tomato with veal stock, 
170 ; chicken, 178 

spinach soup, 212 

succotash soup, 213 

terrapin soup, 245 

tomato bisque, 306 

tomato soup, 122, 212 
Raisin and sago soup, 316 
Raisin soup, 315 

Raspberry soup, 317 ; No. II., 320 ; No. III., 322 
Raspberry and currant soup, 325 
Rice and asparagus soup, 97 
Rice and celery soup, 42 
Rice and clam soup, 241 
Rice and curry soup, 92 
Rice and lemon soup, 186 
Rice and pea soup with veal stock, 140 
Rice and tapioca soup, 97 
Rice and tapioca mutton soup, 121 
Rice and tomato soup, 38 ; No. II., 96 
Rice and tomato soup with mutton stock, 123 



372 Knbcx 

Rice broth, 103 

Rice-tnuttou broth, 108 

Rice soup, 37 

Rice soup a la flamande, 155 

Rice soup with mutton stock, quick, 128 

Rhode Island clam chowder, 254 

Roman soup, 200 

Royal puree of asparagus, 290 

Ruskin, John, quotation from, 137 

Russian chicken soup, 201 

R-Ussian fish soup, 228 

Russian mutton broth, 135 



Sago soup, 37 ; No. II., 49; No. III., 317 

Sago and tomato soup, 95 

Sago, puree of, with turnips, 292 

Salmon chowder, 258 

Salmon soup, 225 ; No. II., 238 

Salt codfish chowder, 253 

Saratoga soup, 164 

Savory rice soup, 51, 56 

Scallop stew, 245 

Scallop chowder, 255 

Scotch barley broth, 144 

broth, 103 

celery soup, 157 

hotch potch, 115 

mutton soup, 112 

puree, 125 ; of potatoes, 308 
Sheep's head soup, 102 
Sheep's tail soup, 118 
Sheridan, quotation from, 5 
Sherry soup, 323 
Shrewsbury oyster soup, 229 
Shrimp gumbo. 221 ; No. II., 223 
Shrimp soup, 217 ; No. II., 231 



irn&ex 373 

Shrimp and lobster soup, 222 

Solferino soup, 140 

Soft clam chowder, 255 

Soft clam soup, 227 

Soup, a la bonne femme, 139, 243 

a la Faubonne, 81 

a la Nivernaise, 81 

a la paysanne, 81 

a la solferino, 82 

au pain, 82 

k la brunoise, 82; with crusts, 83 ; with len- 
tils, 83 ; with rice, 84 

a la Duchesse, 168 

a la Freneuse, 88 

a 1' Italienne, 89 

a la Piemontaise, 91 

d la Picarde, 91 

a la Slavonne 92 

clarified, 18 #. 

macaroni a la villageoise, 89 

with vermicelli, 84 
Soup-making, i ff. 
Soup-stocks, twenty -five, 9_^. 
Southern fish soup, 243 

oyster soup, 238 
Spaghetti soup, 37, 122 
Spaghetti and tomato soup, 95 
Spanish, mutton broth, 135, 41 

onion soup, 77 

puree of turnips, 151 

chicken soup, 189 

salmon soup, 241 

tomato soup, 54 ; with macaroni, 54 ; with 
noodles, 54 
Split pea soup, 40, 77 
Spring soup, 74; No. II., 74 

with veal stock, 141, 169 



374 UnOer 

Spriug soup {continued ) 

pea soup, 153 

vegetable soup, 62 
St. Elmo soup, 145 
St. Germain soup, No. II., 160 
Strawberry soup, Swedish, 313 

No. II., 315 ; No. III., 316; No. IV., 320; 
No. v., 324 
vSuccotash chowder. No. II., 263 
Succotash soup, 43 ; No. II., 57, 147 
Swedish, cream of barley, 157 

cream of bread, 159 

fish soup, 235 

strawberry soup, 313 

tomato soup, 59 
Sweetbread soup, 164 
Swiss potato soup, 66 
Tapioca, soup, 40 

and beef soup, 44 

tomato soup, 96, 121 

soup, quick, 146 
Terrapin " " 245 

Thackeray, quotation from, 246 
Thick beef soup, 40 
Tomato soup, 38, Italian, 50 ; No., II. and No. 

III., 68; with mutton stock, 119, 104; 

quick, with veal, 170 
Trout chowder, 259 
forbot chowder, 258 
Tureen, technique of the, i ff. 
Turnip soup, 39 ; with mutton stock, 124 
Turtle soup, mock, 42 
Twentieth century mutton broth, 133 

Veal, knuckle of, used as soup stock, 10 ; lean, 
10, II 
broth, 145 ; quick 163 



Ifn&er 375 

Veal {continued) 

bouillon, 147 

consomme with lettuce, 149 

farina soup, 169 ; No. II., 169 

stock, 139 ; No. II., 158 

soup, 41 

and celery soup, 142, 146 

and sago soup, 141 

and tapioca soup, 144; No. II., 162 

rice soup, 142 

soup with celery, 152 

and barley soup, 153 

soup ^ la Navarraise, 154 

and potato soup with rice, 155 

soup a la Xavier, 158 

soup, quick, 163 

and asparagus soup, 170 
Veal soups, one hundred varieties of, 139, ff. 
Vegetable, puree, 279; No. II., 297 

soup. Southern, 66 
baked, 63 
mixed, 68 

with veal stock, 147 
Velvet, mutton soup, 130 

soup, 51 

veal soup, 150 
Venetian *' 72 
Vermont chicken soup, 195 
Vermicelli soup, 29 

with lettuce, 188 
Victoria soup, 47 
Vienna mutton, soup, 131 

broth, 119 
Virginia, clam soup, 240 

oyster soup, 240 

mutton broth, 133 

terrapin, 227 



376 irnDex 

Watercress, pur^e of, 291 
Welsh mutton broth, 134 
White, veal soup, 160 ; No. II., 160 

velvet " 168 

wine " 313 ; No. II,, 324 

Wine soups, fifty varieties of, 313^. 

white, 313; No. II., 324 
Wrexham, soup, 60 

Yuan Mei, mentioned, 3 



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>9 

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To be /ollowed by : 

4. How to Cook Fish 

5. How to Cook Meat and Poultry 

6. How to Cook Vegetables 



G. P. Putnam's Sons c 

New York London 



IBool^B for tbe 1boii6eboI& 

Household Economics 

A Course of Lectures in the School of Economics 
of the University of Wisconsin. By Helen 
Campbell, author of "Prisoners of Poverty," 
"American Girls' Home Book," etc. Octavo, 

gilt top $1.50 

"A truly remarkable work. . . . The author evinces ?. 
thorough knowledge of her subject, and she treats of it in a 
luminous and logical manner, and is thoroughly practical 
The book should be read in every intelligent house- 
hold where the author's living voice cannot be heard." — 
JV. V. Observer. 

The Majestic Family Cook Book 

By Adolphe Gallier, Chef of the Majestic Hotel, 
New York. Containing 1300 selected recipes, 
simplified for the use of housekeepers ; also a few 
choice bills of fare. Octavo . . $2.50 

"M. Gallier has taken advantage of his long professional 
career in the culinarj'' art, and now presents in convenient 
form his entire lore in a neatlj' printed volume. . . . The 
author may be considered the most accomplished of artists. 
. . . The book is invaluable to ever}' household." — New 
York Ti'rnes. 



In City Tents 



How to Find, Furnish, and Keep a Small Home 
on Slender Means. By Christine Terhune 
Herrick, author of "First Aid to the Young 
Housekeeper," etc. i6mo. (By mail, $1.10). 
Net ....... $1.00 

"This is about the brightest, truthfulest book of domestic 

common sense that has yet been written," — The Literary 

World. 



(3. p. {Putnam's ^q^xks 

New York London 



asoohg for tbe Tbouecbolb 

The Franco-American Cookery 
Book 

Or, How to Live Well and Wisely Every 
Day in the Year 
Containing over 2000 Recipes. By Felix J. 
Deliee, Caterer of the New York Club : Ex- 
Chef of the Union and Manhattan Clubs. 
Seventh Edition. Large octavo, half leather, 
illustrated . . . . . $3.50 

A new treatise, containing 365 different bills of 
fare, giving concise instructions how to properly 
prepare and serve all kinds of domestic and foreign 
culinary provisions in every way for each succeed- 
ing season, and mostly convenient for private fa- 
milies, clubs, restaurants, hotels, etc. 

"This may be termed a perfect dictionary of cookery, and 
it is prepared by a gentleman most eminently qualified for 
the important work which he has accomplished." — Woman's 
Journal^ Boston. 

What One Can Do with a Chafing- 
Dish 

By H. L. Sawtelle. New revised and enlarged 
edition, i6mo ..... $1.00 
"Messrs. Putnam have just issued a revised and enlarged 
edition of a charming book entitled ' What One Can Do with 
a Chafing-Dish.' I have written three works on this subject 
myself, and am therefore competent to judge the book in ques- 
tion. Miss Sawtelie's book should be in possession of every 
owner of a chafing-dish in this or any other country. The 
recipes are excellent, and while they are dainty enough to 
suit the most fastidious, they are also plain and practical." — 
Thomas J. Murray, in " Twentieth Century Cookery." 



G» IP, Putnam's Soxkq 

New York London 



ffioot^g for tbe IbouBcboIb 

Good Living 

A Practical Cookery Book for Town and Country. 
By Sara Van Buren Brugiere. Fifth edition. 
Octavo $1.75 

This book contains over 1300 recipes drawn from 
highest authorities and many countries. All the 
plainer dishes, which every family requires, and 
which are generally slighted because they are plain 
and simple, have received careful study ; roasting, 
bread- and butter-making, etc., having had great at- 
tention. Besides these, there is an endless variety 
of entrees or side-dishes to suit the palate of the 
gourmet, all simple and easy to make, giving a large 
scope for the housekeeper to furnish a varied table 
with a comparatively limited variety of material. 
Another aim, almost if not quite equal, is economy, 
every recipe given being within the reach of any 
family of moderate, even modest means, in either 
city or country. 

Catering for Two 

Comfort and Economy for Small Households. 
By Alice L. James. i6mo . . $1.25 

"A unique volume . . . contains many useful and 
suggestive hints . . . explicit and reliable directions 
accompany the menus." — Cooking School Magazine. 

" We recommend it as sensible, practical, and so clear and 
distinct in its directions as to insure good results. The book 
is as tasteful as the compounds are tasty. Its perusal is 
equal to a course in a first-class cooking-school." — Woman's 
Journal. 



(B. IP. Putnam's Sons 

iVew York London 



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